Tex Mex Cheese Ball
Eileen Goltz |
- 6 oz. cream cheese, softened
- ⅔ cup taco sauce
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1½ cups 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.