This is an excellent cheese spread to make for the holidays, especially for New Years Eve. Everybody loves this recipe. Serve with crackers.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix the cream cheese, deviled ham, Colby cheese, green olives, and prepared mustard. Season with dry mustard, chopped fresh chives, celery salt, cayenne pepper, and garlic salt. Cover and refrigerate until serving.

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Nutrition Facts

101.9 calories; 4.1 g protein; 0.8 g carbohydrates; 27 mg cholesterol; 194.1 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2003
This is an awesome spread recipe! The flavors meld beautifully.I made half the recipe exactly as it was called for and the other half I left out the olives substituted celery seed for celery salt garlic powder for garlic salt and added a teaspoon of white wine for my friends with salt restricted diets. They loved it and I loved both the original version and the lower salt one.PS- I used Dijon mustard for the prepared mustard. Both versions will delight your tastebuds. Many Thanks Jennifer. This won't be reserved just for holidays at my house! This is definately going on my New Years Eve Buffet this year! I'll probably use it to fill my mini cream puffs or puff pastries. Read More
(20)

Most helpful critical review

Rating: 3 stars
02/22/2003
I really wanted to like this but both me and my guests felt it was rather boring. Read More
(7)
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/03/2003
This is an awesome spread recipe! The flavors meld beautifully.I made half the recipe exactly as it was called for and the other half I left out the olives substituted celery seed for celery salt garlic powder for garlic salt and added a teaspoon of white wine for my friends with salt restricted diets. They loved it and I loved both the original version and the lower salt one.PS- I used Dijon mustard for the prepared mustard. Both versions will delight your tastebuds. Many Thanks Jennifer. This won't be reserved just for holidays at my house! This is definately going on my New Years Eve Buffet this year! I'll probably use it to fill my mini cream puffs or puff pastries. Read More
(20)
Rating: 5 stars
12/03/2003
This is an awesome spread recipe! The flavors meld beautifully.I made half the recipe exactly as it was called for and the other half I left out the olives substituted celery seed for celery salt garlic powder for garlic salt and added a teaspoon of white wine for my friends with salt restricted diets. They loved it and I loved both the original version and the lower salt one.PS- I used Dijon mustard for the prepared mustard. Both versions will delight your tastebuds. Many Thanks Jennifer. This won't be reserved just for holidays at my house! This is definately going on my New Years Eve Buffet this year! I'll probably use it to fill my mini cream puffs or puff pastries. Read More
(20)
Rating: 5 stars
12/03/2003
PLEASE DISREGARD THE NEGATIVE COMMENTS AND LOW RATINGS ON THIS RECIPE!! I made this over the weekend for a football party that had 22 people at it and asked them to rate it from a 1 to 5. EVERYBODY rated this a 5 and most of them said they would give it a 10 if they could. We tried it on crackers all kinds of veggies (Beleive me they weren't picky!) and when I had ran out of all the veggies they were scooping it out by the spoonfuls and eating it right out of their spoon. It wasn't strictly all men either. By the time the evening had ended everybody had asked me why I hadn't made a double batch. I didn't change a thing when I made this recipe and I won't in the future either! Read More
(11)
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Rating: 4 stars
02/22/2003
i would cut back the cheyanne pepper in the recipe. makes a huge ball - easily makes two. Read More
(8)
Rating: 5 stars
12/14/2009
I absolutely LOVE this recipe! It is the exact one my grandma used to make every Christmas. Definitely use celery seed and garlic powder instead of their saltier counterparts. And I use 1/4 tsp of cayenne and it is perfect. This makes a HUGE cheeseball so I make it into four little balls and freeze them and take them out if company's coming. They are even better after they've been frozen.:-) OH and I use old Cheddar. Can't lose. Read More
(8)
Rating: 4 stars
02/22/2003
So many distinct flavors and they each stand out individually even when blended completely! This is a delicious spread and perfect for celery boats as another reviewer noted. My family was surprised by the spicy kick but heartily came back for more and more! We had it on crackers and on celery and gobbled up a whole bowl (I made half the recipe and it made a large bowlful). I recommend this spread for those who like their hors d'oeuvres rather spicy. Read More
(7)
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Rating: 5 stars
02/22/2003
Only one word describes this spread. FABULOUS!! I used it to stuff celery with great with crackers. Have had many requests for this recipe since I made it. THANK YOU SO MUCH JENNIFER FOR SHARING!!!!! Read More
(7)
Rating: 3 stars
02/22/2003
I really wanted to like this but both me and my guests felt it was rather boring. Read More
(7)
Rating: 1 stars
02/22/2003
This was a waste of time and money. I think it tasted like potted meat AFTER it was finished. Too bad the recipe looked real good....but it wasn't! Read More
(6)
Rating: 2 stars
12/29/2008
This was way too salty probably with an adjustment to the seasonings it would rate higher. Read More
(5)