Cheese Olive Ball
16 ounces cream cheese
16 ounces cheddar cheese -- finely grated
2 cloves garlic -- finely minced
3 tablespoons sherry
1 cup pimento stuffed olives -- finely chopped
coarsely chopped walnuts
Bring cheeses to room temperature (important!) in a large bowl. Add
garlic and sherry, and whip together well. Stir in olives. Form into a log or
ball, coat with walnuts and refrigerate for a few hours in waxed paper to let
the flavors blend. Serve with the crackers