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Lebanese olives


½ cup cream cheese, softened

½ cup hazelnuts, toasted, skin removed, finely diced, divided

2 tablespoons sun-dried tomatoes, packed in oil, drained, diced

1 tablespoon oil from the jar of packed tomatoes

1 teaspoon chives, chopped

1 teaspoon garlic, minced

24 large olives, pitted

Mix cream cheese, 2 tablespoons hazelnuts, sun-dried tomatoes, oil, chives and garlic in small bowl until blended. Place cream cheese mixture in small self-sealing bag. Cut off end of corner and squeeze filling into olives. Dip end of filled olive into remaining hazelnuts.

Place remaining filling in small bowl and serve with pita triangles, crackers or raw vegetables.

Hazelnut Council

Nutrition facts per serving: 48 calories, 4 g fat, 1 g saturated fat, 5 mg cholesterol, 1 g carbohydrates, 0 g protein, 157 mg sodium, 0 g fiber