Olive Spread

8 oz. softened Philly
1/2 to 3/4 cup mayo
1 cup chopped pecans (I often use a bit more)
1 (10 oz.) jar salad olives, drained (reserve 3 Tbs. juice)
4 to 6 shakes of Tabasco
3 Tbs. reserved olive juice

Mix the softened Philly with the mayo until well combined. Add the rest of the ingredients, stirring well. The olive juice will make the consistency thin, but don't worry.
After the spread is chilled (at least 4 hours,) it will be nice and thick.

Serve with good crackers or corn chips. (It's too thick to be considered a dip, because if you dip chips in, they'll break right off!)