This recipe for Olive and Cheese Ball, by Betty Dixon, is from The Calvey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 oz, cream cheese softened, 1 1/4 oz. blue cheese, 1 Tbs. grated onion, 1/4 c. butter, softened, 2/3 c. black olives, chopped, 1/2 c. chopped pecans
Blend cheeses and butter. Stir in olives and onion. Form ball with waxed paper and refrigerate in waxed paper until set. Unwrap and coat outsides of ball with pecans. Wrap until time to serve with crackers.
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