Olivecheeseballs Recipes

Steps:

• In a small bowl, beat cream cheese and butter until smooth. Stir in the olives and onions. Shape into a ball; roll in walnuts. Cover and refrigerate until serving. Serve with crackers.

Steps:

• Lay the olives on a paper towel-lined plate and gently pat them dry.
• Slice a small piece of cream cheese about 1/4 inch thick and place 1 olive in the center of the slice. Wrap the cream cheese around the olive and roll it between your hands so it is completely covered and forms a smooth ball. Repeat until all of the olives are covered in cream cheese.
• Mix the walnuts and parsley in a bowl or shallow dish. Roll each ball in the mixture to completely coat. Refrigerate the coated olives, uncovered, until chilled, at least 1 hour. These can be made a day in advance.
• Slice in half before serving.

Steps:

• Place Cheddar cheese, flour, and butter in a food processor. Blend until cheese is finely ground and a crumbly dough forms.
• Wrap each olive with a piece of the cheesy dough, covering the olive completely. Place olive balls on a cookie sheet and freeze for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Spread frozen olive balls on a baking sheet.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Let cool for 5 minutes before serving. Eat with caution as olives will still be hot.

Steps:

• Mix the cheese, flour and butter like pie crust.
• Shape into balls smaller than walnuts.
• Press an olive into the center of each, covering completely.
• Bake 10-15 minutes at 400 degrees.
• Serve as finger food.
• Makes 30.
• Can be frozen before baking.
• Best served warm.

Steps:

• Heat oven to 400°F.
• Stir together cheese, butter and Worcestershire sauce; stir in Bisquick mix until dough forms (work with hands if necessary). Pat olives completely dry on paper towel. Shape 1 teaspoon dough around each olive. Place about 1 inch apart on ungreased cookie sheet.
• Bake about 10 minutes or until light golden brown.

Steps:

• In a medium-size bowl, cream butter.
• Mix in flour, cheese, paprika, cumin, and hot sauce.
• Cover bowl and refrigerate at least an hour.
• Dry olives on paper towels.
• With a ball of cheese mixture that is close in size to the olive, flatten the cheese mixture in your palm, plop the olive in the center, work the mixture up around the olive, and then very gently roll it around between your palms.
• Make sure the cheese mixture completely seals in the olive.
• Repeat with remaining olives.
• Place the cheese-wrapped olives on a parchment-lined baking sheet and place in freezer until frozen. If you are planning to bake immediately, place in the freezer for about 15 minutes.
• Once frozen, you can store in resealable plastic bags in the freezer until you are read to bake them.
• Preheat oven to 400 degrees F.
• Prior to baking, remove olive from the freezer and allow to stand at room temperature for approximately 15 minute (while the oven is heating).
• Place olives on a baking sheet and bake for 15 minutes. Remove from oven and let cool to slightly warm.
• Serve at room temperature to slightly warm.

Steps:

• In a medium bowl, blend cream cheese, mayonnaise and lemon juice concentrate. Mix in Cheddar cheese, onion and green olives. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving.