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Black and Blue Olives

6 oz Jumbo ripe olives; canned, pitted
3 oz Blue cheese
3 oz Cream cheese; softened
2 ts Minced parsley
2 tb Dry sherry


Drain olives. Using a fork, combine blue cheese, cream cheese, parsley and sherry into a smooth paste. Using a parsty bag or the tip of a small knife, fill the olives with the cheese mixture. Chill.

Serves 10 to 12


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