| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1 | c | Green pimento stuffed olives |
| 1 | c | Pitted black olives |
| 3 | T | Commerical Italian salad |
| dressing | ||
| 1/2 | t | Coarse ground pepper |
| 1/2 | lb | Feta cheese, drained and |
| crumbled I buy it | ||
| already | ||
| crumbled | ||
| 3 | 8 oz cream cheese. NOT low | |
| fat. | ||
| 1/2 | t | Chopped garlic |
INSTRUCTIONS
(this was the absolute HIT of our office party--gave out the recipe and everyone is making it for New Years.) Drain olives and toss with Italian salad dressing. Place olives in baking dish and roas olives for 25 minutes at 350 degrees. (Med hot oven) or until slightly charred. Cool and chop. In large bowl, mix and beat pepper, feta, cream cheese, garlic. Fold in olives. Line round, flat dish or pan with plastic wrap. (I used a round tuppeware container.) and firmly press cheese mixture into the dish. Smooth into a large cheese round. Fold ends of plastic wrap over all. Refrigerate for at least 4 hours, or until firm. Invert on plate, remove wrap and serve with crackers. You can also cut into four wedges and wrap each and give as gifts. Make 4 cups. Posted to Bakery-Shoppe Digest V1 #468 by Shelley Sparks <[email protected]> on Dec 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 758
Calories From Fat: 545
Total Fat: 62.3g
Cholesterol: 201.9mg
Sodium: 3701.6mg
Potassium: 171.5mg
Carbohydrates: 18.7g
Fiber: 4.6g
Sugar: 9.3g
Protein: 33.4g