Thursday, May 23, 2013
Get the party started with these amazing appetizers. This is definitely one dish that isn't the pits. Forget extending the olive branch -- simply extend these stuffed olives for a recipe done right.
At a glance
12 stuffed olives
1 (5 3/4 oz.) can jumbo pitted ripe olives, drained 1 (3 oz.) pkg. cream cheese, softened 1/2 tsp. dried onion flakes 1/4 tsp. prepared horseradish 1/8 tsp. salt 1 dash pepper 1 dash garlic powder 12 small pitted ripe olives
Cut a slit from the top to the bottom of 12 jumbo olives; set aside. In a mixing bowl, combine the next six ingredients; mix well. Fill a small heavy-duty plastic bag with cream cheese mixture. Cut a small hole in the corner of the plastic bag; carefully pipe mixture into jumbo olives. Repeat procedure on small pitted olives. Chill.
Ready in 15 min