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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup pimiento-stuffed olives |
1 cup pitted ripe olives |
3 tablespoons commercial italian salad dressing |
3 (8-ounce) packages cream cheese, softened |
1/2 pound feta cheese, drained and crumbled |
1/2 teaspoon hot sauce |
garnish: additional assorted olives |
Directions:
1. Combine first 3 ingredients; stir until olives are coated. Spread coated olives on a 15 x 10 x 1 jellyroll pan. Bake at 400° for 25 minutes or until olives are charred. Let cool.
2. Combine cream cheese, feta cheese, and hot sauce in a large mixing bowl. Beat at medium speed of an electric mixer until smooth. Coarsely chop roasted olives; stir into cheese mixture. Cover and chill at least 1 hour.
3. Shape mixture into a cheese round. Cut into large wedges. Garnish, if desired. Wrap individual wedges in plastic wrap. Serve with fruit and crackers.
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