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Olive Cheese Ball
This recipe is kosher for Passover.
Olive Cheese Ball Eileen Goltz | Dairy
4 hours, 45 minutes 45 minutes
4 hours
12 servings

  • 2½ cups Monterey jack cheese, shredded
  • 6 oz. cream cheese, softened and divided
  • ⅓ cup finely-chopped onion
  • ¼ cup mayonnaise
  • 1 teaspoon chili powder, more to taste
  • ⅓ cup chopped, black or green olives
  • 1 large red pepper, chopped
  • 1 to 2 Tablespoons milk
  • ½ cup chopped black or green olives

  1. In a bowl, beat together Monterey jack, 3 ounces of cream cheese, onion, mayonnaise and chili powder until smooth.
  2. Mix in chopped red pepper and chopped olives.
  3. Shape into a ball, cover with plastic wrap and refrigerate at least 2 hours.

  4. In a bowl, beat remaining cream cheese until fluffy and add just enough milk to make it easy to spread.
  5. Spread this mixture on and over the cheese ball and then pat the remaining chopped olives onto the surface.
  6. Cover again, loosely, and refrigerate for 2 hours more.

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