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Olive Dip


1 4 oz can of black olives, sliced
1 4 oz can of green stuffed olives, sliced
8 oz jarlesburg cheese, shredded
6 scallions, sliced
1/4 cup lemon juice
1 tablespoon dijon mustard
salt and pepper to taste

Mix all the ingredients together in a food processor. Serve with wheat thins.

This is also wonderful stuffed in a mushroom caps.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.