|
Olive Pecan Spread
Recipe by: Hints from Heloise (1980's newspaper clipping)
6 ounces cream cheese -- softened
1/2 cup mayonnaise
1/2 cup pecans -- chopped
1 cup green olives -- chopped
2 tablespoons olive juice
Mash cream cheese with fork. Blend in mayonnaise. Stir in pecans and chopped olives. Add olive juice and dash of pepper--but no salt. Mixture will be slightly mushy. Cover and refrigerate several hours until firm. Serve with very thin toast, crackers, top with shredded lettuce or make finger sandwiches.
|