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!