Texas Cannonballs

Ellen Jensen


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


★★★★★ 2 votes

1 Hr


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2-3 can(s)
jumbo pitted black olives, drained
8 oz
softened cream cheese
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
1/4 tsp
powdered cumin
1/8 tsp
powdered oregano
1/8 tsp
cayenne pepper

How to Make Texas Cannonballs


  • 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.

Printable Recipe Card

About Texas Cannonballs

Dietary Needs: Vegetarian

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