Total Time
15mins
Prep 15 mins
Cook 0 mins

A zesty little mouthful perfect for your next event.

Ingredients Nutrition

  • 8 ounces cream cheese (softened)
  • 2 pickled jalapeno peppers, finely minced (stems and seeds removed)
  • 1 teaspoon jalapeno juice (from jarred jalapenos)
  • 12 teaspoon chili powder (more to taste)
  • 12 teaspoon garlic powder
  • 14 teaspoon salt
  • 14 teaspoon ground cumin
  • 18 teaspoon powdered oregano
  • 18 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.
Most Helpful

Yummy little treats but not as zesty as I'd hoped. I, too, had lots of filling left over so I used this a base over triscuit and topped with chopped black olives. Made for the Regional Tag Game.

Julie B's Hive March 22, 2008

What a mouthful of flavor! These are yummy! I too didn't find they packed a big punch, but DH liked them as is. I had some leftover filling, and another can of olives so I spiced up the second batch for the heat seekers of the family! I will be making these again. Thank you for the great recipe!

SkinnyMinnie November 29, 2006

Weren't quite as zesty as I hoping for....had quite alot of filling left over - could probably fill 2 cans of olives. Good, but didn't pack a wallup...

LorenLou November 24, 2006