Ingredients: 8 oz. pkg. Sharp Cheddar cheese, cut into 1/2- inch cubes 8 oz. pkg. Monterrey Jack cheese, cut into 1/2-inch cubes 1 cup black olives, pitted 5 oz. jar pimento-stuffed olives, drained 4 oz. can whole mushrooms, drained 7 oz. jar golden Greek peppers, drained and cut into 1/2-inch pieces 8 oz. bottle Italian salad dressing 1 pkg. (.4 oz. size) buttermilk salad dressing mix
Place the first 6 ingredients in a large bowl. Meanwhile, combine the Italian salad dressing with the package of buttermilk salad dressing mix in a jar. Cover tightly and shake vigorously. Pour dressing over cheese and olive mixture. Cover and chill for 8 hours or overnight. Drain mixture and serve with wooden picks. Yield: 8 cups.
Ken Oliver, "Cooking with Ken" E-mail questions: email@example.com
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