|3||oz||cream cheese, cubed, softened |
|1/2||pound||cheddar cheese, sharp, cubed |
|1||onion salt, dash |
|6||each||olives, pitted, ripe |
|1||garlic salt, or powder, dash |
|3||tablespoon||sherry, dry |
|1||celery salt, dash |
|1/2||teaspoon||worcestershire sauce |
|Put cream cheese and olives into blender container. Cover; blend at high speed until well mixed. Add sherry and worcestershire sauce. Cover; blend at high speed until smooth. Add cheddar cheese and seasoned salts. Cover; blend at high speed until smooth. If necessary, stop blender during processing and push ingredients toward blades with rubber spatula. |
Turn mixture onto aluminum foil or waxed paper. Refrigerate several hours or overnight. About 30 minutes before serving time, put parsley sprigs into blender container. Cover;
blend at medium speed until finely chopped. Empty onto waxed paper. Shape cheese mixture into ball; roll in parsley to coat competely.
Serving suggestion: Serve with crackers or small rye bread slices.
Makes one 3-inch ball.