A savory spread for the olive lovers in your life!

1 8oz package of cream cheese, softened

1/2 cup of pimiento-stuffed olives, finely chopped

1 Tbsp. of mayonnaise

1/2 cup of pecans, chopped

1/4 cup of fresh chives, chopped


  1. Stir together cream cheese, olives, and mayonnaise.  Shape mixture into 2 approx. 6-inch logs.  Wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.
  2. Place pecans in a single layer in a shallow pan, and bake at 350F for 8 minutes, or until lightly toasted, stirring occasionally.  Let cool completely.
  3. Roll cream cheese logs in toasted pecans, and serve immediately, or refrigerate for up to 2 days.
Original recipe found at myrecipes.com
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