Cheeseballed Olives

Ingredients:
4 oz. Cheddar or American Cheese, grated or shredded
1 tsp. Milk
8 oz. package Cream Cheese, softened
1 Tbs. Worcestershire Sauce
1/2 tsp. Garlic Powder
1 Tbs. dried Onions
1 Tbs. dried Chives
Pinch dried Dillweed
1 can Green or Black Olives, drained and almost dry
Toothpicks

Grate or shred the cheddar or American cheese and let it
sit at room temperature while you prepare the rest of the
ingredients.

In a small mixing bowl, blend together the milk, cream
cheese, and Worcestershire sauce until thoroughly
combined. Add the garlic powder, dried onions, chives,
and dillweed, and blend again.

Add the grated or shredded cheese to the creamed mixture
and blend. Refrigerate until the cheese looks like it has
"melted" in with the creamed cheese, then mix thoroughly again.

To mold, surround each olive with about one and one-half
teaspoonful of the cheese mixture, and stick each with a
toothpick for easy serving.
Cover with plastic wrap until serving time; then enjoy!