Description
Green stuffed olives, cream cheese, parsley and walnuts. You can’t go wrong with these cute little appetizers.
Ingredients
Scale
- 12 large pimento-stuffed green olives
- 8 ounces cold cream cheese
- 3/4 cup finely chopped walnuts
- 2 tablespoons fresh parsley, finely minced
Instructions
- Lay the olives on paper towels and pat dry.
- Slice a small piece of cream cheese, about 1/4 inch thick, and place an olive in the middle. Wrap the cream cheese around the olive, rolling it between your hands so it is completely covered and gives you a smooth ball. Repeat with the rest of the olives.
- Mix the walnuts and parsley in a bowl or shallow dish. Roll each ball in this mixture to completely cover.
- Refrigerate the coated olives, uncovered, until chilled for at least an hour.
- Slice in half before serving.