Stuffed Olives24 Reviews
- Prep: 10 min
- Ready In: 10 min
“A delicious appetizer for the holidays that is easy to make and requires no baking time!” - by Katherine Unger
Original recipe yields 4 servings
- Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!
Amount Per Serving (4 total)
- 148 cal
- 14.4 g
- 3.4 g
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"What a great idea! I tasted the first one and it just seemed to need something a little extra so I added some very finely grated pepper jack cheese and a touch of garlic then piped in the holes with ..." See morea cake decorating bag and tip, piping a tip of the mixture on the bottom of the olive so they would stick to the plate and remain standing."
"These can be offered fabulously if you use extra large and medium olives. Gather some fancy cellophaned toothpics and a couple of big, woody carrots, peeled, and some pimentos. Slice a disc off of t..." See morehe carrot, and cut a small wedge from that disc. Insert the little wedge you cut from it into one of the smaller olives. Then, cut a slit in a large olive, and fill with cream cheese so that the cream cheese shows. Use the fancy toothpick to hold the big olive (with cream cheese showing) to the carrot disc, and the small olive on top - it's a penguin! The little carrot wedge is its beak! A slice of pimento can be wrapped around its "neck" like a scarf. The wedge cut from the disk makes it look like its feet. They're quick and utterly adorable!!!!! I serve them on a fake "beach" made from blue colored unflavored jello, and raw white rice covered with cling wrap, but they're cute just gathered on a tray, looking for a good Christmas party! Always a hit!"
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