Jalapeños, green olives & sweet red onions, added to cream cheese & topped with shredded Cheddar-Jack blend puts this over the top on flavor.

Recipe Summary

additional:
30 mins
total:
30 mins
Servings:
16
Yield:
16 bites
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cream cheese in a small bowl. Add chopped jalapenos, green olives, and red onions. Stir until well blended.

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  • Place in a decorator's bag with a large piping tip. Pipe or spoon about 1 tablespoon onto Snack Factory® Pretzel Crisps®.

  • Sprinkle with shredded Cheddar-Monterey Jack cheese.

Cook's Note:

Use an open tip with your bag so the mixture flows out freely.

Nutrition Facts

34 calories; protein 0.9g; carbohydrates 2.5g; fat 2.3g; cholesterol 6.9mg; sodium 77mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/22/2016
I followed b.d. weld's advise and made a dip rather than piping them. I do not care for olives and thought of omitting them but I didn't. If I make it again I will leave them out. Other than that they were good. Read More
(1)
6 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/02/2016
These were easy to throw together and tasted delicious. My advice is to triple the recipe to use the entire block of cream cheese as the original recipe only makes about a (small) fist-sized amount of topping. I didn't feel like wasting a pastry bag so I used a ziploc bag (and did have some trouble "piping"). If I make this again I'd serve it in a bowl with allow guests to add as much or little as they like to their pretzel crisps. I left the olives out per personal preference. THANK YOU for the recipe! Read More
(1)
Rating: 5 stars
07/03/2016
Addictive! Shame on me for not piping this on the pretzels but after looking at the ingredients I wanted this as a dip. I may have gone overboard with the jalapenos but in my cookbook that's a good thing. I adjusted the recipe for 4 oz. of cream cheese next time I'll make it to cover the entire 8 oz. of cream cheese. Piped or not this is a keeper. Read More
(1)
Rating: 4 stars
07/22/2016
I followed b.d. weld's advise and made a dip rather than piping them. I do not care for olives and thought of omitting them but I didn't. If I make it again I will leave them out. Other than that they were good. Read More
(1)
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Rating: 5 stars
07/28/2016
The only thing that I changed was I mixed all the ingredients together and served it as a dip. It tasted fantastic! Would be a great filling for bacon wrapped jalapenos. Thanks for a yummy recipe! Read More
Rating: 4 stars
07/18/2016
I didn't do a fine chop wanted to see and have a little crunch from the veggies. Great recipe! Read More
Rating: 4 stars
01/22/2017
I didn't pipe it but made as a dip for crackers delicious! I did keep the onion and olives chunky and added a little bit of garlic powder and hickory smoked salt. I used shredded co-jack because that's what I had on hand; but next time would like to try it with cheddar. This hit the spot... thanks! Read More
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