Ingredients
1(8 ounces)container of whipped cream cheese
1/4 cup chopped pimiento-stuffed olives
2 tablespoons olive juice
16 large jalapeno peppers, halved lengthwise and seeded
Directions
In a small bowl, combine the cream cheese, olives and olive juice. Spoon about 2 teaspoons into each jalapeno half. Serve immediately or refrigerate. Yield: 32 appetizers.
When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
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