- 2 packages (3 ounces each) cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup chopped pimiento-stuffed olives
- 1/2 cup chopped pecans
- Assorted crackers
- In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the olives and pecans. Cover and refrigerate overnight. Serve with crackers. Yield: 2 cups.
Originally published as Nutty Pimiento-Olive Spread in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p33
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Reviewed Jan. 7, 2014
"I tried this with the pecans, pretty good. Been making it for years with just cream cheese and olives. I always used a little olive juice to thin the cream cheese. This is delicious stuff!!!"