Olive Pecan Spread


Photo: flickr user NatalieMaynor
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Ingredients

6 ounces cream cheese (room temp)
1/2 cup mayonnaise
2 tablespoons liquid from green olives
1 cup finely chopped green olives
1/2 cup chopped pecans

Preparation

1
Blend cream cheese and mayonnaise until smooth. Add olive juice, blend well.
2
Fold in olives and pecans. Refrigerate at least 5 hours before serving. Best if made 1 to 2 days in advance. Serve with crackers or garlic toast.

Tools

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Tags:

Nuts

Yield:

1.0 servings

Added:

Friday, January 1, 2010 - 3:25am

Creator:

Anonymous

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