"This recipe was given to me by my mother many years ago," says Dorothy Warren of Toulon, Illinois. "It's tasty and unique."
- 2 packages (3 ounces each) cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup chopped green olives
- 1/2 cup chopped pecans
- 1 tablespoon olive juice
- In a small bowl, combine all the ingredients. Spread on crackers or bread. Yield: 12 servings.
Originally published as Olive Sandwich Spread in Taste of Home August/September 1993, p54
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