2 4.5 ounce cans deviled ham
3 tablespoons chopped stuffed green olives
1 tablespoon dijon mustard
tabasco sauce to taste
1 3-oz package cream cheese, softened
2 tablespoons milk
Blend deviled ham, olives, mustard and tabasco. Form in ball on serving dish; chill.
Combine cream cheese and milk; frost ball with mixture. Chill and remove from refrigerator 15 minutes before serving.
Garnish with parsley. Serve with assorted crackers.