Behind the Recipes

Salty Stuffed Olives by Divya Gugnani

Behind the Burner: Salty Stuffed Olives by Divya Gugnani

INGREDIENTS:

Stuffed olives
Low-fat cream cheese
Walnuts, chopped

PREPARATION:

1. Cover large, stuffed olives with cream cheese moistened with a drop of milk.

2. Roll the coated olive in finely chopped salted walnuts. Serve on toothpicks.


photo courtesy of dawnpapuga.com

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