4 oz. light or regular cream cheese (do not use fat free)
3/4 cup crumbled gorgonzola or blue cheese
3 tablespoons pesto or sun dried tomato pesto
2 tablespoons minced fresh basil leaves (or 2 teaspoons dried)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (5.75 oz.) cans Lindsay® XL Ripe Pitted Olives, drained
In bowl of food processor, combine cream cheese, gorgonzola, pesto, basil, salt and pepper; process until well combined.
Transfer mixture to a 1-quart zip top plastic food storage bag. At this point, bag may be refrigerated up to 2 days.
To serve, cut a tiny end off food storage bag (no larger than 1/4 inch width).
Place corner of bag as deep as possible inside each olive, gently squeeze bag filling olive and letting a small amount of mixture mound out of the top of the olive.
Serve immediately or cover and chill up to 24 hours before serving.
