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Olive-Nut Spread
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Course
Appetizers and Sauces
Servings
0
Ingredients
From Lorene Coker
6
oz.
Softened cream cheese
1/2
cup
mayonnaise
1/2
cup
chopped pecans
1
cup
chopped salad olives
2
T.
olive juice
Dash of pepper
Mash cream cheese with a fork then add mayonnaise. Blend well. Stir in
nuts and olives. Add Juice and pepper. Stir well. This mixture will be
slightly mushy
but it's supposed to be that way. Put it into a covered con-
tainer and refrigerate for several hours and it will become firm. Spread on
very thin toast
topped with shredded lettuce. Makes great finger sand-
wiches.
Notes
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