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Roasted Olives in Feta


A great Italian version of cream cheese and olive spread

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  • 1 cup pimento stuffed olives
  • 1 cup pitted ripe olives
  • 3 tbsp. Italian dressing
  • 8 0z feta cheese, crumbled
  • 24 0z cream cheese, softened
  • 1/2 tsp hot sauce (optional)
  • Crackers of your choice


Adapted from


Step 1

Coat olives with dressing and spread on a 15 x 10 x 1" jellyroll pan. Bake at 400 degrees for 25 minutes, being careful not to burn them. Cool

Combine cheese and hot sauce in large mixing bowl. Beat at medium speed until smooth. Coarsely chop roasted olives and stir into cheese mixture. Cover and chill at least 1 hour.

Shape into 2 balls. Serve with crackers.

Makes 4 cups.

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