by Toni Swanson
8 oz cream cheese, softened
1/3 cup green olives, sliced
1/2 cup black olives, chopped
1 Tbsp VE 3 Onion Dip Mix
1/2 tsp Tabasco Sauce
1/2 cup Parsley
1/2 tsp VE Chipotle Chili
1. In a med bowl, combine cream cheese, olives, onion dip mix, and tabasco. Mix well. Refrigerate for 15 min, then form into ball.
2. Roll ball in parsley, coating evenly. Dust with chili powder. Place on serving dish. Serve with assorted crackers.
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