6 oz of cream cheese, softened
2/3 cup taco sauce
2 cup shredded cheddar cheese
2 cup shredded Monterey Jack cheese
1 1/2 cup chopped black olives
In mixer bowl or food processor, blend cream cheese until light and fluffy.
Add remaining ingredients, reserving 1/2 cup black olives for garnish.
Stir to blend. Shape mixture into a ball. Place remaining olives on wax paper; press around shaped ball. Cover; chill 3 to 4 hours or until firm. Serves 12.