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Spread: Cream Cheese-Olive Spread

Source of Recipe


Southern Living magazine



List of Ingredients



• 1 (8-ounce) package cream cheese, softened
  
• ½ cup finely chopped pimiento-stuffed Spanish olives
  
• 1 Tbsp mayonnaise
  
• ½ cup chopped pecans
  
• ¼ cup chopped fresh chives
  






Instructions



1. Stir together cream cheese, Spanish olives, and 1 tablespoon mayonnaise. Shape cream cheese mixture into two 6-inch logs; wrap in plastic wrap and chill at least 30 minutes, or store in the refrigerator in an airtight container up to 2 days.
   
   
2. Place pecans in a single layer in a shallow pan. Bake pecans at 350° for 8 minutes, or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.
   
   Roll cream cheese log in chopped chives and toasted pecans just before serving.
   
   Makes about 1½ cups.