If you like olives, you’ll love this special cheese ball from LaVerne Vinzant of Catawba, Wisconsin. “I received the recipe from a friend many years ago and am always asked to make it,” she writes. TIP: “I like to prepare this ahead of time and chill it for at least 3 hours. You can serve it with any snack cracker.”
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 can (4-1/2 ounces) chopped ripe olives, drained
- 1/2 cup chopped green onions
- 1 cup chopped walnuts
- Assorted crackers
- In a small bowl, beat cream cheese and butter until smooth. Stir in the olives and onions. Shape into a ball; roll in walnuts. Cover and refrigerate until serving. Serve with crackers. Yield: 1 cheese ball (3 cups).
Originally published as Olive Cheese Ball in Quick Cooking November/December 2005, p21
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