Bacon and Spinach Stuffed Olives

Bacon and Spinach Stuffed Olives

Your guests will love these creamy, cheesy olives. Plus, they're easy to make ahead of time to make party planning easy.

  • prep
  • 12 servings


  • 1 (8 oz.) brick light or regular cream cheese (do not use fat free), softened

  • 2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil

  • 3 tablespoons bottled real bacon bits, finely chopped

  • 3 tablespoons thawed well drained frozen chopped spinach

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 (5.75 oz.) cans Lindsay┬« Colossal Ripe Pitted Olives, drained

Cooking Directions

  1. In bowl of food processor, combine cream cheese, basil, bacon, spinach, salt and pepper; process until well combined.

  2. Transfer mixture to a 1-quart zip top plastic food storage bag. At this point, bag may be refrigerated up to 2 days.

  3. 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

  4. Serve immediately or cover and chill up to 24 hours before serving. Makes 12 servings (about 2 dozen stuffed olives).


  • Calories73
  • Fat6g
  • Protein3g
  • Cholesterol14mg
  • Total Carbs2g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.