Olive-Nut Sandwich

1. 1

   Let cream cheese stand at room temperature until soft.

2. 2

   Mash with a fork and add the mayonnaise.

3. 3

   Chop up pecans and salad olives.

4. 4

   Put in a bowl and add olive juice with a dash of pepper (no salt).

5. 5

   Stir well; this will be mush.

6. 6

   It's supposed to be that way!

7. 7

   Put in a pint fruit jar and refrigerate for at least 24 to 48 hours.

8. 8

   It will be thick.

9. 9

   Spread on bread.

10. 10

    Can use black walnuts or any other kind of nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.