Olive Cream Cheese Spread
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
- 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.
- 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.
- Roll cream cheese logs in toasted pecans, and serve immediately, or refrigerate for up to 2 days.
Original recipe found at myrecipes.com