1 small green pepper, chopped (1 cup)
1 small red pepper, chopped (1 cup)
1 /4 cup chopped fresh parsley
1-1/2 cups crumbled blue cheese (6 ounces)
1 cup butter (1/2 pound)
8 ounces cream cheese
1 teaspoon paprika
2 drops Tabasco sauce
1 teaspoon Worchestershire sauce
Mix the olives and green and red peppers with the parsley, set aside.
In a food processor, combine the blue cheese, butter and cream cheese. Add the paprika, Tabasco sauce and Worcestershire sauce and process briefly. Stir in the olive mixture.
Form into a loaf and chill. Serve with crackers.
Makes 2 cups
Note: This can be refrigerated up to a week.