Olive Spread
Olive Spread




Olive Spread

8 oz. pkg. cream cheese, softened
1/2 cup mayonnaise
1 cup chopped green olives or your favorite olive combination
1/2 cup chopped pecans
2 Tbsp. olive juice

In a medium bowl, cream the cream cheese until smooth and softened.
Add mayonnaise and stir thoroughly to combine. Add olive juice for
desired spreading consistency, then fold in olives and pecans. Cover
and refrigerate.

Source: http://busycooks.about.com/library/r...livespread.htm





Olive Spread

8 oz. softened Philly
1/2 to 3/4 cup mayo
1 cup chopped pecans (I often use a bit more)
1 (10 oz.) jar salad olives, drained (reserve 3 Tbs. juice)
4 to 6 shakes of Tabasco
3 Tbs. reserved olive juice

Mix the softened Philly with the mayo until well combined. Add the
rest of the ingredients, stirring well. The olive juice will make the
consistency thin, but don't worry.
After the spread is chilled (at least 4 hours,) it will be nice and
thick.

Serve with good crackers or corn chips. (It's too thick to be
considered a dip, because if you dip chips in, they'll break right
off!)

Source: http://www.recipelink.com/mf/31/23904


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/