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Ingredients Jump to Instructions ↓

  1. 1 package (8 ounces) cream cheese, softened

  2. 1/4 cup chopped pimiento-stuffed olives

  3. 2 tablespoons olive juice

  4. 16 large jalapeno peppers, halved lengthwise and seeded

Instructions Jump to Ingredients ↑

  1. 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.

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