1 package (8 oz) cream cheese softened
1/4 cup chopped pimoento-stuffed olives
2 tablespoons olive juice
16 large jalapeno peppers halved lengthwise and seeded
In a small bowl combine the cream cheese, olives and olive juice. Spoon about 2 teaspoons into each jalapeno half. Serve immediately or refrigerate.
I have made these, but never ate any. I do not care for olives. Over half of the immediate family likes them so I always have olives when hosting family dinners.
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