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Black and Blue Olives

6 ounces jumbo ripe olives -- canned, pitted
3 ounces blue cheese
3 ounces cream cheese -- softened
2 teaspoons minced parsley
2 tablespoons 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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