Carriage House Creations, 545 E. Main St., Reynoldsville, PA 15851  |   888.722.8707


1/4 pound extra sharp cheddar cheese, finely shredded
1/4 pound white extra sharp cheddar cheese, finely shredded
1/2 cup butter, softened
1 1/2 cup all purpose flour
1/4 tsp. Zippy Onion Dip Mix (dry)
3 Tbs. Hot Olive Salsa, VERY well drained

NOTE: I buy the cheese that is already finely shredded. If you are shredding your own, shred
the cheese while it is very cold, and then allow to come to room temperature before adding
other ingredients.

Combine cheeses and butter in bowl of food processor, and mix until very smooth
and evenly colored. Add Dip Mix. Add flour, 1/4 cup at a time until all is incorporated.
Turn into bowl, and blend in Hot Olive Salsa.
Roll into "nick le "sized balls, and place on ungreased cookie sheet.
Refrigerate all balls at least 1 hour.
Preheat oven to 375 degrees.
Bake Olive Cheese Balls 25 to 30 minutes, or until lightly browned.

If Hot Olive Salsa is not VERY WELL drained, the centers may be soggy. I use a fine strainer and allow them
to sit for an hour, and force any liquid out with the back of a spoon.

We had these tasty little balls when we had the PA Lieutenant Governor, Senator Joseph Scarnati,
here to present Carriage House Creations with a Congratulatory Letter on
winning the Greater DuBois Chamber of Commerce Small Business of the Year Award for 2008.

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