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1 cup green olives -- pimento stuffed
1 cup black olives -- Pitted
3 tablespoons Italian salad dressing
1/2 teaspoon pepper -- Coarse ground
1/2 pound Feta cheese -- drained and crumbled
24 ounces Cream Cheese
1/2 teaspoon garlic -- Chopped
How To Prepare:
Drain olives and toss with Italian salad dressing. Place olives in baking dish and roast for 25 minutes at 350 (med. hot oven) or until slightly charred. Cool and chop. In large bowl, mix and beat pepper, feta, cream cheese, garlic. Fold in olives. Line round, flat dish or pan with plastic wrap (I used a round Tupperware container) and firmly press cheese mixture into the dish. Smooth into a large cheese round. Fold ends of plastic wrap over all. Refrigerate for at least 4 hours, or until firm. Invert on plate, remove wrap and serve with wasa crackers or pepperoni chips. You can also cut into four wedges and wrap each and give as gifts.
Makes 4 cups.
Carbs per serving - include all nutritional information if known: