Texas Cannonballs

A zesty little mouthful perfect for your next event.

• Ready In: 15 mins
• Serves: 48

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.