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Olive Cheese Ball

Makes: 48 servings
Serving size: 1 tablespoon Yield: 3 cups
Prep 45 mins Chill 4 hrs to 24 hrs Stand 15 mins
Olive Cheese Ball
  • 1 8  ounce package  cream cheese
  • 8  ounces  blue cheese, crumbled
  • 1/4  cup  butter or margarine, softened
  • 2/3  cup  chopped pitted ripe olives, well drained (one 4-1/2-ounce can)
  • 2  tablespoons  snipped fresh chives
  • 1/3  cup  coarsely chopped walnuts or almonds, toasted
  •  Fresh parsley (optional)
  •  Assorted crackers or apple slices

1. Place cream cheese, blue cheese, and butter or margarine in a large bowl; let stand until room temperature. Beat cheeses and butter with electric mixer on low speed until smooth. Stir in olives and chives. Cover and chill for at least 4 hours or up to 24 hours.

2. Shape mixture into a ball; cover and chill until serving time. To serve, roll in nuts. Let stand for 15 minutes. If desired, garnish with parsley. Serve with assorted crackers or apple slices. Makes 3 cups (forty-eight 1-tablespoon servings).

From the Test Kitchen
  • Prepare cheeseball, except do not roll in nuts; cover and chill up to 24 hours before rolling in nuts and serving.
Nutrition Facts (Olive Cheese Ball)
  • Servings Per Recipe 48,
  • cal. (kcal) 50,
  • Fat, total (g) 5,
  • chol. (mg) 11,
  • sat. fat (g) 3,
  • carb. (g) 1,
  • fiber (g) 0,
  • pro. (g) 2,
  • vit. A (RE) 41,
  • sodium (mg) 106,
  • calcium (mg) 30,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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