Saturday, March 28, 2009

Olive Nut Spread Recipe

This is so yummy! I love it on toast wheat bread as finger sandwiches and on Ritz crackers. It keeps for awhile and makes a great snack. You can substitute black olives for a completely different, but still tasty, spread.

What You Need:
8oz cream cheese, softened
1/2 cup mayo
1/2 c chopped pecans
1 cup salad olives - green olives, sliced or diced
2T olive juice
dash of pepper

What You Do:
Mix mayo and cream cheese. Add other ingredients. Refrigerate 4 hours or overnight. This spread keeps well for at least two weeks in the refrigerator. Serve as sandwich filling, on toast, crackers, or lettuce leaves.


Coleen's Recipes said...

I LOVE quick little "pick me ups" like this. Thanks for posting!

Anonymous said...

Yum! Love your post! I will be serving it at my next book club meeting. I've posted a few Greek recipes on my blog but none with olives. I looking forward to reading your other posts.