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Ingredients
- 2 (8 oz.) pkg. cream cheese
- 12 stuffed olives, chopped medium
- 3 medium green onions, include stems, chopped fine
- 1 c. nuts, any kind, chopped fine
Method
- Put cream cheese in bowl and let warm to room temperature.
- Add olives, onions, and one-half of the nuts; knead well with hands; form a ball as you roll it over remaining 1/2 cup of nuts.
- If you use foil to roll the cheese ball in the nuts, just wrap the ball in the foil; should be room temperature when served.
- May be frozen; will keep in refrigerator about one week.
- Serve with crackers (not graham or soda).
