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Categories:Viewed: 43 - Published at: 7 years ago
Ingredients
- 6 oz. softened cream cheese (room temperature)
- 1/2 c. mayonnaise
- 1/2 c. chopped pecans
- 1 c. chopped salad olives
- 2 Tbsp. olive juice
- dash of pepper
Method
- Mash the cream cheese with a fork, then add the mayonnaise. Blend well. Stir in the pecans and salad olives. (Notice the recipe calls for the salad olives.
- Since they are to be chopped up anyway, don't spend extra money for the more expensive whole ones.)
- Now add the olive juice and a dash of pepper, but no salt. Stir well.
- This mixture will be slightly mushy, but it's supposed to be that way.
- Put it into a covered container and refrigerate for several hours and it will become firm.
- This mixture may be served on white or wheat bread. Top with a slice of olive or a pecan half.
