Cream Cheese-Olive Spread

1. 1

   Stir together cream cheese, Spanish olives, and 1 Tbsp. mayonnaise. Shape cream cheese mixture into 2 (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. 2

   Place pecans in a single layer in a shallow pan.

3. 3

   Bake pecans at 350u00b0 for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.

4. 4

   Roll cream cheese log in chopped chives and toasted pecans just before serving.

* Per serving · 4 servings · Values may vary.

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