Ingredients
1 can (5-3/4 ounces) jumbo pitted ripe olives, drained3 ounces cream cheese, softened1/2 teaspoon dried minced onion1/4 teaspoon prepared horseradish1/8 teaspoon saltDash pepperDash garlic powder1 medium carrot, cut into 1/4-inch slices12 small pitted ripe olives12 toothpicks with cellophane frilled tops1 jar (2 ounces) sliced pimientos
Preparation
Cut a slit from the top to bottom of 12 jumbo olives; set aside. In a bowl, combine the next six ingredients; mix well. Fill a small heavy-duty plastic bag with cream cheese mixture. Cut a small hole in the corner of the bag; carefully pipe mixture into jumbo olives. Set aside. Cut a small triangle out of each carrot slice; press triangles into small olives for a beak. On a each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch. Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned. Carefully insert a toothpick through the top of head into body and carrot base. Wrap a pimiento around neck for a scarf.
