Serves: 24
Total Calories: 99
1. Pat olives with paper towels to remove excess moisture. In small mixing bowl combine blue cheese, cream cheese and margarine or butter. Beat on medium speed of electric mixer until combined.
2. Stir olives, onion, and lemon juice into cheese mixture. Shape into roll, 1 1/2-inches in diameter. Wrap in plastic wrap. Refrigerate for 6 to 24 hours.
3. Remove plastic wrap. Roll in parsley. Serve with crackers.
This Olive Roll recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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