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!