Wednesday, January 4, 2017

Olive Spread

Becca here, with one of my favorite recipes from growing up.  Our Mom would make this Olive Spread just a time or two a year, but it has always been one I looked forward to, so I was excited when she brought it to my last birthday party!  The green olives give it a lot of flavor, the pecans add crunch, and the mayonnaise and cream cheese smooth, creaminess.  We normally have it with wheat thin type crackers, but I ate the leftovers with veggies, and it was just as good!

Olive Spread

6 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup chopped pecans
1 cup green olives with pimientos, sliced
2 Tablespoons olive juice, reserved from the green olives
Dash of black pepper

Combine cream cheese and mayonnaise, and mix well.  Stir in remaining ingredients (pecans, olives, olive juice, and black pepper) until combined.  The filling will be slightly mushy at first.  Refrigerate for a few hours to reach spreading consistency.  Keeps well for a week or two in the refrigerator.  Enjoy!!

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