Featured Pinch Tips Video
- 2-3 pkg
- cream cheese (softened)
- 2-3 can(s)
- chopped black olives (6 oz. cans)
- sourdough bagettes (i use the columbo 2 per pkg. loaves)
- 1 1/2 tsp
- garlic powder
- kosher dill pickles (i found vlasic to taste best in this)
1Tip: You can make as little or as much as you want. Use one can chopped olives per pkg. of cream cheese.
2Mix cream cheese, olives & garlic powder together. Add a tablespoon of the pickle juice if you like. Set aside.
3Cut the heel off one of the baguettes. Lay a pickle next to the loaf and slice the bread the same length as the pickle. Repeat with the next pickle, etc., until you get to the end (with room to remove the heel at the other end).
4Using your clean fingers, hollow out each cut length of bread, making sure to leave about 1/2 in. or so all around. I like to kind of press it lightly all around the inside, so that there aren't loose crumbs in the way.
5Take your hollowed out bread pieces, and stuff with the cream cheese mixture. Stuff it as full as you can without tearing the bread apart. Take the corresponding length pickle, and stuff it through the middle of the cream cheese. Make sure to do it over the bowl, as the displaced cream cheese will shoot out the other end, ha.
6At this point, I like to wrap it all in plastic wrap (or put them all in the plastic bag the bread came in), and refrigerate until the cream cheese hardens back up, or until I'm ready to plate them. Once you're ready...just take them out, and slice them about 1/2 to 3/4 of an inch thick. If you're going to make it way ahead of your party, etc., it's best to put a layer of plastic wrap between the stacked layers on your plate so the pickle juice doesn't discolor the layer below. Enjoy!