Monday, September 13, 2010

Bacon and Spinach Stuffed Olives

Since you should be able to get 5 Philadelphi Cream Cheeses for FREE (see my post HERE), I thought that we needed another recipe using Cream Cheese!

You should also be able to get a coupon for Lindsey Olive from HERE after signing up for thier newsletter


1 (8 oz.) brick light or regular cream cheese (do not use fat free), softened

2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil

3 tablespoons bottled real bacon bits, finely chopped

3 tablespoons thawed well drained frozen chopped spinach

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 (5.75 oz.) cans Lindsay® Colossal Ripe Pitted Olives, drained


In bowl of food processor, combine cream cheese, basil, bacon, spinach, salt and pepper; process until well combined. Transfer mixture to a 1-quart zip top plastic food storage bag. At this point, bag may be refrigerated up to 2 days.

To serve, cut a tiny end off food storage bag (no larger than 1/4 inch width). Place corner of bag as deep as possible inside each olive; gently squeeze bag filling olive and letting a small amount of mixture mound out of the top of the olive. Serve immediately or cover and chill up to 24 hours before serving. Makes 12 servings (about 2 dozen stuffed olives).

I got this recipe off of the Lindsey Website, I have not tried this one, but it sounds SO GOOD! I can not wait to make them.

1 comment:

  1. Yum...can't wait to try it!

    :) michelle
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