4 (8 ounce) cans tomato soup
1 (1 ounce) square unsweetened chocolate
3/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can sliced ripe olives
1 (4 ounce) can diced green olives
In an 8x8 inch serving bowl, mix tomato soup, chocolate, melted butter, sliced ripe olives, diced green olives, and green olives.
Cover and chill at least 3 hours. Refrigerate extra time.
Preheat the oven to 450 degrees F (230 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, cream together the cream cheese and melted butter. Beat in the flour mixture, stirring well until smooth. Stir in the cocoa mixture and cream cheese mixture, one at a time, mixing well after each one. Blend in the chocolate and butter until well blended. Stir in the diced green olives. Drop by rounded spoonfuls onto the prepared pan.
Bake in the preheated oven until golden brown, about 10 to 12 minutes.
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