Stuffed Lindsay® olives make a sensational presentation. Serve any or all of the variations at your next gathering!
INGREDIENTS (for 1 servings):
- Base Recipe:
- 1 (8 ounce) package light or regular cream cheese (do not use fat free)
- 2 tablespoons fresh basil leaves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 (5.75 ounce) cans Lindsay® Colossal Black Ripe Pitted Olives, drained
PREPARATION:
In bowl of food processor, combine cream cheese, basil, 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.
Serving suggestion:Arrange stuffed olives on a bed of red leaf lettuce or mesclun salad greens and garnish with basil sprigs.
Variations:Bacon & Spinach:3 tablespoons bottled real bacon bits, very finely chopped
3 tablespoons thawed frozen chopped spinach, well drained
Add to base cream cheese mixture and 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. Follow serving instructions above.
Goat Cheese & Roasted Garlic:3/4 cup goat cheese, crumbled
1 teaspoon bottled minced roasted garlic
Substitute half of the cream cheese with goat cheese. Add the remaining base ingredients, as well as the garlic, and process well. Transfer mixture to a 1-quart zip top plastic food storage bag. At this point, bag may be refrigerated up to 2 days. Follow stuffing instructions above.
Crab & Chive:1 (6 ounce) can lump or leg crab meat, well drained
2 tablespoons chives or green onion tops, chopped
1/4 teaspoon hot pepper sauce
Substitute half of the cream cheese with the crab meat. Add the remaining base ingredients, as well as the chives and hot pepper sauce, and process well. Transfer mixture to a 1-quart zip top plastic food storage bag. At this point, bag may be refrigerated up to 2 days. Follow stuffing instructions above.
Gorgonzola & Sun Dried Tomato Pesto:3/4 cup crumbled gorgonzola or blue cheese
3 tablespoons pesto or sun dried tomato pesto
Substitute half of the cream cheese with the gorgonzola or blue cheese. Add the remaining base ingredients, as well as the pesto, and process well. Transfer mixture to a 1-quart zip top plastic food storage bag. At this point, bag may be refrigerated up to 2 days. Follow stuffing instructions above.
Smoked Salmon, Dill & Capers:2 tablespoons fresh dill, minced (or 2 teaspoons dried)
3 ounces smoked salmon or lox
1 tablespoon small capers, drained
Substitute half of the cream cheese with the smoked salmon. Substituting the dill for the basil, add the remaining base ingredients, as well as the capers, and process well. Transfer mixture to a 1-quart zip top plastic food storage bag. At this point, bag may be refrigerated up to 2 days. Follow stuffing instructions above.