A zesty little mouthful perfect for your next event.
Ingredients:
8 ounces cream cheese (softened)
2 pickled jalapeno peppers, finely minced (stems and seeds removed)
1 teaspoon jalapeno juice (from jarred jalapenos)
1/2 teaspoon chili powder (more to taste)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon powdered oregano
1/8 teaspoon cayenne (more to taste)
2 (15 ounce) cans jumbo black olives, pitted (well drained)
Directions:
1. Place the first nine ingredients together into a zip lock baggie; mix together very well. 2. Snip off the corner of the bag and use it to carefully pipe the filling into the olives (or use a piping bag and tip). 3. Keep in refrigerator until ready to serve.
