Ingredients:
2 cups cheddar cheese shredded
1/2 cup cream cheese
1 1/2 cup flour
1/2 cup butter softened
1/2 teaspoon ground cumin
40 olives stuffed olives with pimiento
Instructions
Using a blender mix the cheddar cheese, cream cheese and butter together.
Then add the cumin and the flour and mix until well combined. Place in the fridge for 4 hours.
Using teaspoon coat the olives with the cheese mixture (the cheese mixture has to totally seal the olives) and place in the fridge for 30 minutes.
Preheat oven to 400 degrees F
Line a baking sheet with parchment paper and place cheese balls 2 inches apart
Bake for about 15 minutes
