- 2 1/2 cups shredded extra-sharp white Vermont cheddar
- 1/2 cup coarsely chopped green olives with pimientos
- 1/3 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon minced fresh garlic
- 1/8 teaspoon black pepper
Recipe by Mary Carter.
- Combine all ingredients and mix until well blended. Cover and refrigerate. Makes 2 1/2 cups.
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