| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | 1 | servings | |
INGREDIENTS
| 4 | oz | Cheddar or American Cheese; grated or shredded |
| 1 | ts | Milk |
| 1 | pk | (8 oz.) Cream Cheese; softened |
| 1 | tb | Worcestershire Sauce |
| 1/2 | ts | Garlic Powder |
| 1 | tb | Dried Onions |
| 1 | tb | Dried Chives |
| 1 | pn | Dried Dillweed |
| 1 | cn | Green or Black Olives; drained and almost dry |
| Toothpicks |
INSTRUCTIONS
Grate or shred the cheddar or American cheese and let it sit at room temperature while you prepare the rest of the ingredients. In a small mixing bowl, blend together the milk, cream cheese, and Worcestershire sauce until thoroughly combined. Add the garlic powder, dried onions, chives, and dillweed, and blend again. Add the grated or shredded cheese to the creamed mixture and blend. Refrigerate until the cheese looks like it has "melted" in with the creamed cheese, then mix thoroughly again. To mold, surround each olive with about one and one-half teaspoonful of the cheese mixture, and stick each with a toothpick for easy serving. Cover with plastic wrap until serving time; then enjoy! Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Oct 28, 1999, converted by MM_Buster v2.0l.
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