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Roasted Olives in Feta

Yield 4 cups


  • 1 cup pimiento-stuffed olives
  • 1 cup pitted ripe olives
  • 3 tablespoons commercial Italian salad dressing
  • 3 (8-ounce) packages cream cheese, softened
  • 1/2 pound feta cheese, drained and crumbled
  • 1/2 teaspoon hot sauce
  • Garnish: additional assorted olives

How to Make It

  1. Combine first 3 ingredients; stir until olives are coated. Spread coated olives on a 15" x 10" x 1" jellyroll pan. Bake at 400° for 25 minutes or until olives are charred. Let cool.

  2. Combine cream cheese, feta cheese, and hot sauce in a large mixing bowl. Beat at medium speed of an electric mixer until smooth. Coarsely chop roasted olives; stir into cheese mixture. Cover and chill at least 1 hour.

  3. Shape mixture into a cheese round. Cut into large wedges. Garnish, if desired. Wrap individual wedges in plastic wrap. Serve with fruit and crackers.

Christmas with Southern Living 1995