Olive Spread

1. 1

   Let cream cheese stand at room temperature until it's soft. Mash with a fork and add mayonnaise.

2. 2

   Chop up pecans until you have 1/2 cup.

3. 3

   Chop up one cup of olives.

4. 4

   Put them in your bowl and add olive juice with a dash of pepper.

5. 5

   No salt!

6. 6

   Stir well. This will be mushy, but it's supposed to be that way.

7. 7

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

8. 8

   It will thicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.