1/4 c. stuffed green olives
1/2 c. walnuts
8 oz. extra sharp cheddar cheese
1/2 c. mayonnaise
2 tbsp. Dijon mustard

Using food processor, use metal blade to coarsely chop olives and walnuts, not too fine. Use medium shredding disc to shred cheese. Mix all together and add mayonnaise and mustard and mix thoroughly with a spoon. Cover and refrigerate.