RIPE OLIVE CHEESE BALL

2 pkg (8 oz each) cream cheese, softened
1 cup pitted ripe olives, divided use
2 oz bleu cheese
8 oz grated sharp cheddar cheese
1/2 tsp Worcestershire sauce
dash liquid red pepper seasoning
1/4 cup finely chopped fresh parsley (for garnish)
RyeKrisp snack crackers

Reserve 1/4 cup olives and coarsely chop remainder; set aside.

Combine bleu cheese, cheddar cheese, Worcestershire sauce, and liquid red pepper seasoning with cream cheese. Mix chopped olives with cheese.

Line a small bowl with foil and fill with cheese mixture. Chill thoroughly.

Remove cheese and shape into ball. Cut remaining 1/4 cup olives in wedges. Pat olives and chopped parsley against sides of ball in "stripes".

Serve with RyeKrisp crackers.

Adapted from source: Magazine Clipping