OLIVE PECAN SPREAD

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

1 (8-ounces) package cream cheese, softened

½ cup mayonnaise

1 cup salad olives, drained

½ cup chopped pecans

½ to 1 teaspoon seasoned pepper

Method:

Mash the cream cheese with a fork.

Add remaining ingredients and mix well.

Refrigerate at least 2 hours.

It will be mushy when first made, but will spread well after being chilled.

Serve on crackers or as a sandwich spread.

Enjoy!