Ingredients:
8 ounces cream cheese ( softened)
2 pickled jalapeno peppers, finely minced ( stems and seeds removed)
1 teaspoon jalapeno juice ( from jarred jalapenos)
1/2 teaspoon chili powder ( more to taste)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon powdered oregano
1/8 teaspoon cayenne ( more to taste)
2 (15 ounce) cans jumbo black olives, pitted ( well drained)
Directions:
Place the first nine ingredients together into a zip lock baggie; mix together very well.
Snip off the corner of the bag and use it to carefully pipe the filling into the olives (or use a piping bag and tip).
Keep in refrigerator until ready to serve.
Servings: 48
Time preparation: 15 min.
Time total: 15 min.