Texas Cannonballs

Ellen Jensen

By
@phantomistress

When we have potlucks at work, I get at least a dozen requests for these. And there are never any leftovers.

Rating:
★★★★★ 2 votes
Comments:
Prep:
1 Hr

Ingredients

2-3 can(s)
jumbo pitted black olives, drained
8 oz
softened cream cheese
1-2
pickled jalepenos, chopped fine
1 tsp
jalepeno vinegar, from jar of peppers
1/2 tsp
chili powder
1/2 tsp
garlic powder
1/4 tsp
salt
1/4 tsp
powdered cumin
1/8 tsp
powdered oregano
1/8 tsp
cayenne pepper

Step-By-Step

1mix all ingredients, except olives in food processor or ziptop bag.
2snip corner off of baggie & squeeze mixture into olives. Refridgerate until ready to serve.
3Can also be made into wraps. Mix chopped olives in with cream cheese mixture & spread on wraps. Top with shredded cheese & roll. Chill 30-60 minutes then slice.

About this Recipe

Dietary Needs: Vegetarian