Bacon and Spinach Stuffed Olives recipe

• 1 (8 ounce) package light or regular cream cheese (do not use fat free)
• 2 tablespoons minced fresh basil leaves (or 2 teaspoons dried)
• 3 tablespoons bottled real bacon bits, very finely chopped
• 3 tablespoons thawed frozen chopped spinach, well drained
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 (5.75 ounce) cans Lindsay® Colossal Black Ripe Pitted Olives, drained

• In a bowl or 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).

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