Olive Cheese Ball (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2-1/2 cups Monterey jack cheese, shredded 6 ounces cream cheese softened and divided. 1/3 cup finely chopped onion 1/4 cup mayonnaise 1 teaspoon chili powder, more to taste 1/3 cup chopped, black or green olives 1 large red pepper, chopped 1-2 tablespoons milk 1/2 cup chopped black or green olives

Instructions

In a bowl, beat together Monterey jack, 3 ounces of cream cheese, onion, mayonnaise and chili powder until smooth. Mix in chopped red pepper and chopped olives. Shape into a ball, cover with plastic wrap and refrigerate at least 2 hours. In a bowl, beat remaining cream cheese until fluffy and add just enough milk to make it easy to spread. Spread this mixture on and over the cheese ball and then pat the remaining chopped olives onto the surface. Cover again, loosely, and refrigerate for 2 hours more. Serves 12.

Serving Size

Serves 12.

Related Recipes

• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast • Smoked Salmon and Dill Cheesecake – Break-The-Fast

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .