Quick and easy olive spread, great for munching before dinner.
If you prefer a non-alcoholic version, substitute 1 tsp. Worcestershire sauce for the brandy.
2¼ Cups Ripe Black Olives
1½ Cups Monterey Jack Cheese
3 hard-boiled eggs (large)
¼ teaspoon. black pepper
1 Tbsp. Brandy
2¼ teaspoon. dried basil
1 ⅛ teaspoon dried tarragon
1 small clove garlic
No nutrition information available
Grate the cheese.
Set aside three olives.
Dump all the ingredients in a food processor and pulse till completely blended and smooth.
Transfer to a bowl or crock and decorate top with the reserved olives, sliced in 4 pieces.
Chill for about an hour.
Serve with crackers or toast rounds.