Sunday, December 9, 2012

Finger food

I bought jumbo olives on a great Thanksgiving sale and thought to myself, "I should stuff these with something!" How about cream cheese and spices? The stuffed olives turned out to be a really yummy and fun appetizer. The seasoning options are endless, so use whatever you want. We made a southwest kind and a ranch kind.


3 cans jumbo black olives, well drained
4 ounces cream cheese, softened

Seasoning option #1

1/4 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. salt

Seasoning option #2

1/2 tsp. spicy brown mustard
1/8 tsp. dill weed
1/8 tsp. dried basil
1/8 tsp. salt

Mix cream cheese with your choice of seasonings, then spoon into piping bag fitted with flower tip. Pipe mixture into olives, then refrigerate about an hour so seasonings can meld.

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