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Ingredients
- 1 can sm olives (pitted)
- 1 can collosal olives (pitted)
- cream cheese ( put in pastry bag)
- carrot
- tooth picks
Details
Preparation
Step 1
Drain each size olives. Slit Lg olive from bottom to half way. Place small olive sideways on top of large olive and place toothpic carefully through both to hold together. Now fill slit with cream cheese. Cut slice of carrot into disc and cut V out. Place disc on bottom of olives for feet and secure with the tooth pick. Use V for beak.
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