texas cannonballs

★★★★★ 2 Reviews
phantomistress avatar
By Ellen Jensen
from Sioux Falls, SD

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

★★★★★ 2 Reviews
prep time 1 Hr

Ingredients For texas cannonballs

  • 2-3 can
    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

How To Make texas cannonballs

  • 1
    mix all ingredients, except olives in food processor or ziptop bag.
  • 2
    snip corner off of baggie & squeeze mixture into olives. Refridgerate until ready to serve.
  • 3
    Can 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.

Categories & Tags for Texas Cannonballs:

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