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Olives: Cheeseballed Olives

Source of Recipe

Mimi's Archive


List of Ingredients

8 ounces cream cheese, softened
1 large can olives (green or black), drained
1 teaspoon milk
1 tablespoon Worcestershire sauce
4 ounces cheddar cheese, fine shredded, room temp
1/2 teaspoon garlic powder
1 tablespoon dried onions
1 tablespoon dried chives
1 pinch dill weed


Recipe

Mix cream cheese, milk and Worcestershire sauce together thoroughly. Add spices and mix again. Add cheese, mix thoroughly and refrigerate for at least 1 hour. Mix cheese mixture again. Divide cheese mixture, molding equal amounts of mixture around each olive. Stick a toothpick in each wrapped olive. Cover with plastic wrap until ready to serve. Note: Mixture can also be used to wrap walnut or pecan halves or whole cashews.