texas cannonballs
When we have potlucks at work, I get at least a dozen requests for these. And there are never any leftovers.
prep time
1 Hr
cook time
method
---
yield
Ingredients
- 2-3 cans jumbo pitted black olives, drained
- 8 ounces softened cream cheese
- 1-2 - pickled jalepenos, chopped fine
- 1 teaspoon jalepeno vinegar, from jar of peppers
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon powdered cumin
- 1/8 teaspoon powdered oregano
- 1/8 teaspoon cayenne pepper
How To Make texas cannonballs
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Step 1mix all ingredients, except olives in food processor or ziptop bag.
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Step 2snip corner off of baggie & squeeze mixture into olives. Refridgerate until ready to serve.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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