APPETIZERS

CHOLIVES

• 2 Cups Grated Sharp Cheddar Cheese
• 1/4 lb. (1 Stick) Butter (room temp)
• 1 Cup Flour (may also add 1 tsp. Paprika)
• Garlic Stuffed Olives or your Favorite Olive

Mix together first 3 ingredients by hand to make pliable dough - cheese should be fairly integrated.  Pinch off and flatten enough dough to completely wrap around olive (pat dry olives so dough sticks.). Do this until you can't stand it any longer or until you run out of olives. (If you have remaining dough, freeze until you want to make more but defrost thoroughly before wrapping.

Place on cookie sheet and put in freezer at least 30 minutes before baking at 400 for 15-20 minutes.  Check for brown bottoms.

If you don't have time to make the dough here is an option:

• One package Crescent roll dough
• Grated parmesan cheese
  
• Favorite Stuffed Green Olive
  

Take just enough dough to cover olive.  Roll dough covered olive in parmesean cheese.  Bake at 350 for 10-12 minutes.

OLIVE CHEESE LOG

• 1/2 lb bleu cheese
• 1/2 lb cream cheese
• 1/4 lb butter
• 1 cup Olives (your choice: dried greek, plain green maybe Bleu Cheese Stuffed)
• 1 Tbsp chopped chives
• 1 Tbsp chopped chives
• 1 Tbsp Worcestershire Sauce
• Chopped Toasted Almonds

Have cheese and butter at room temperature. Cream together. Slice olives and add with seasonings.  Blend well.  Chill 1/2 hour and form into cylinders about 1 1/2" in diameter.  Roll in chopped almonds and chill.  Garnish with parsley or water cress and serve with crackers.

JALAPENO OLIVE PICKLED GARLIC DIP

• 1 Cup Sour Cream
• 8 oz. Cream Cheese
  
• 2 Tbsp Mayonnaise
• 1 6oz jar of Pickled Artichoke Hearts
• 2 chopped Pickled Garlic Cloves
• 8 to 10 chopped Jalapeno Stuffed Olives.       Salt to taste

Mix together and serve with chips, crackers or fresh vegetables.