| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Green pimento stuffed olives |
| 1 |
c |
Pitted black olives |
| 3 |
tb |
Commerical Italian salad dressing |
| 1/2 |
ts |
Coarse ground pepper |
| 1/2 |
lb |
Feta cheese; drained and crumbled, (I buy it already crumbled) |
| 3 |
pk |
(8 oz) cream cheese. NOT low fat. |
| 1/2 |
ts |
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
<ssparks@mailbox.arn.net> on Dec 23, 1997
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