1 1/2 cups shredded Cheddar cheese
1 cup shredded white cheese
1/2 teaspoon garlic powder
1 (18 ounce) can sliced ripe olives, drained
1 teaspoon minced garlic
Spread half of sliced cheese over 1/2 cup of the bottom of a 10 inch crock pot.
Cut half of the olives from the rough chopped onion. Reserve 1/2 cup space for the filling.
Fill remaining olives with half of the cheese. Spread half of the filling over the porcini and drizzle half the olive oil over the top. Pour them on top of the potatoes, spreading evenly.
Top with cheese and olives. Cover and refrigerate. Chill in the refrigerator.
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