Appetizer: Black Olive-Cheese Dip

2 8-oz. pkgs. cream cheese

1 lg. can black olives (pitted)

1 med. onion

Salt to taste

Save juice from olives.  Put olives and onion through a food grinder or food processor.  Add to cream cheese (which should be room temperature), add olive juice to your desired consistency and salt to taste.  Refrigerate.

Mrs. Fred (Sonia) Lehman

Our Swiss Pantry II

First Mennonite Church

1987