Ingredients
1 jar green olives
2 ounces room temperature cream cheese
½ cup crushed walnuts
½ teaspoon garlic salt
Instructions
Beat the cream cheese with the garlic salt and 2 tablespoons of brine from the olive jar until smooth, using an electric mixer.
Refrigerate for 30 minutes.
Dry the olives on paper towels, then press the cream cheese mixture around them to seal.
Roll each one in crushed walnuts and chill for another 30 minutes to firm up before serving.
Credit by: Mary Lee
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