Ingredients
- ½ cup black California Ripe Olives pitted
- 8- oz soft cream cheese
- 1 cup crumbled feta cheese
- 2-3 teaspoons finely chopped fresh dill
- 1/2 cup finely crushed hazelnuts or any type of nuts
Instructions
- Dry olives with paper towel. Set aside.
- Combine cream cheese, feta cheese and dill together.
- Mold 1 teaspoon cheese-mixture around each olive; shape into a ball.
- Roll each cheese olive ball in chopped nuts
- Refrigerate for 30 minutes and serve