Cheddar Olive Pops

  • Yield 25 pieces

These cheese coated olives make delicious appetizers.

Ingredients

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

Instructions

  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

Comments

Follow

Get every new post delivered to your Inbox.

Join 260 other followers