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Ingredients

How to make it

  • Mix cream cheese, onions, and pepper until well blended. Shape into 6-inch log; wrap tightly in plastic wrap.
  • REFRIGERATE 30 min. or until firm. Roll in parsley until evenly coated on all sides.
  • SERVE as a spread with the crackers or as a dip.
  • * I have to add that I don't add the garlic all the time. I
  • This can make a wonderful cheese ball, too!
  • Double your recipe, roll into a ball and roll in the pepper and parsley. Serve this in the center of a platter of freshly sliced veggies such as carrots, celery, radishes and olives.
  • You can stuff olives with it.
  • Drain two cans of large or jumbo black olives, Dry the olives well on paper towels or dish cloths.
  • Mix the cheese recipes as shown above. Spoon the cheese into a large ziplock bag, squeezing the cheese down to one corner of the bag. Seal bag, removing extra air. Twist your bag as you would a pastry bag. Snip off the end of the bag where the cheese is and squeeze a small amount of the cheese directly into each olive. Its delicious! A nice presentation is to add these filled olives to a platter of "devil's eggs, where half of the platter holds the eggs and the other half holds the olives.

Reviews & Comments 5

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    " It was excellent "
    lunasea ate it and said...
    High 5 for a great classic - I love it! Thanks so much. :)
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    " It was excellent "
    fizzle3nat ate it and said...
    Yum! This is a definite keeper. Thanks for sharing! - Natalie
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    " It was excellent "
    juels ate it and said...
    Looks so beautiful and elegant, love it!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    gotta know this is delicous thanks high5
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    " It was excellent "
    frodo ate it and said...
    i remember andy griffith saying everything sits on a ritz...5 pts
    Was this review helpful? Yes Flag

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