Ingredients
1 package (8 ounces) cream cheese, softened1/4 cup chopped pimiento-stuffed olives2 tablespoons olive juice16 large jalapeno peppers, halved lengthwise and seeded
Preparation
In a small bowl, combine the cream cheese, olives and olive juice. Spoon about 2 teaspoons into each jalapeno half. Serve immediately or refrigerate.
