Recipe: Olive Nut Spread (Heloise, 1980's)
Appetizers and SnacksOLIVE NUT SPREAD
6 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup pecans, chopped
1 cup green olives, chopped
2 tablespoons olive juice
dash ground black pepper
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.
Source: Newspaper recipe clipping: Hints from Heloise, 1980's
6 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup pecans, chopped
1 cup green olives, chopped
2 tablespoons olive juice
dash ground black pepper
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.
Source: Newspaper recipe clipping: Hints from Heloise, 1980's
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