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Bleu Cheese Olive Poppers Recipe

Bleu Cheese Olive Poppers

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Rated: 2 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on August 22, 2006

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    They were like greasy, crusty eyeballs.

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  • on June 25, 2006

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    Nobody liked 'em

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  • on May 12, 2006

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    What a way to waste good olives. The bleu cheese stuffed olives would have been fine on their own.

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  • on April 24, 2006

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    The blue cheese filling oozed into the batter and got very gummy. The grey color of the fried olives is extremely unappetizing.

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  • on April 22, 2006

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    We had great results... batter stayed on, were not greasy, cheese stayed in the olives... we thought they tasted very good! Perhaps good technique is the answer. We plan to serve to guests in the future. Thanks for a great appetizer recipe!

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  • on April 20, 2006

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    The dipping sauce was a standard recipe that many people have used for quite a while. Nothing special or extraordinary. The olives were not good fried. The cheese melted and oozed out. We decided to not repeat this again.

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  • on April 19, 2006

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    just wasn't worth the effort

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  • on April 19, 2006

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    They were awful tasting and very messy to make.

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  • on April 18, 2006

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    the batter that stayed on was very greasy and the cheese leaked out into the grease and began burning. Just not very good. We weren't pleased with the results

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  • on April 16, 2006

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    I very tenderly toweled the olives off, making sure they were bone dry before I lovingly coated them with batter. But, as it turned out, deep fried blue cheese stuffed olives are even worse than they sound. They looked worse than they tasted.

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