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Gorgonzola-Thyme-Stuffed Olives

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3.5 by 16 people
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  • Makes: 40 servings
  • Start to Finish: 25 mins

Gorgonzola-Thyme-Stuffed Olives

Directions

  1. In a medium mixing bowl beat gorgonzola cheese and cream cheese with an electric mixer on medium speed until creamy. Stir in thyme and pepper.
  2. Spoon cheese mixture into a pastry bag fitting with a small plain round tip. Pipe the cheese mixture into each olive. Spoon olives into glass container.

From the Test Kitchen

Make-Ahead Directions:

Store olives in the refrigerator for up to 7 days. To serve, let stand at room temperature for 1 hour.

Nutrition Facts (Gorgonzola-Thyme-Stuffed Olives)

  • Per serving:
  • 16 kcal cal.,
  • 1 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 4 mg chol.,
  • 73 mg sodium,
  • 0 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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