Cheddar Olive Pops

  • Yield 25 pieces

These cheese coated olives make delicious appetizers.


2 cups (8-ounces) Wisconsin Aged Cheddar Cheese, coarsely grated
1/2 cup butter (1 stick), softened
1 cup flour
1 teaspoon paprika
25 large pimiento-stuffed green olives


  1. Preheat oven to 400F.
  2. In large bowl, blend together cheese and butter with electric mixer. Add flour and paprika; mix well.
  3. Shape 1 tablespoon of cheese mixture around each olive, dipping hands in flour, if necessary, to prevent sticking. Arrange on parchment-lined baking sheet and bake 10 to 15 minutes, until golden. Remove from baking sheet and serve immediately.

Recipe courtesy of the Wisconsin Milk Marketing Board