Ingredients
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8 ounces cream cheese (softened)
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1 teaspoon jalapeno juice (from jarred jalapenos)
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1/2 teaspoon chili powder (more to taste)
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1/2 teaspoon garlic powder
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1/4 teaspoon salt
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1/4 teaspoon ground cumin
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1/8 teaspoon powdered oregano
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1/8 teaspoon cayenne (more to taste)
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2 (15 ounce) cans jumbo black olives, pitted (well drained)
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2 pickled jalapeno peppers, finely minced (stems and seeds removed)
Instructions
- 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.