8 oz. cream cheese, softened
4 oz. (1 c.) shredded Monterey Jack cheese
1/4 c. grated Parmesan cheese
1/2 to 1 tsp. basil leaves
1/4 c. dry sherry
2 tbsp. butter
8 oz. can pitted ripe olives, drained
Crackers

In large bowl, combine cheeses, herbs, sherry, and butter; beat until smooth. Spoon into bowl or mold. Cover and refrigerate overnight. Serve with olives and crackers.