Makes about 1 1/2 cups
: 8 Minutes
1 (8-oz.) package cream cheese, softened
1/2 cup finely chopped pimiento-stuffed Spanish olives
1 tablespoon mayonnaise
1/2 cup chopped pecans
1/4 cup chopped fresh chive
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. Place pecans in a single layer in a shallow pan.
3. Bake pecans at 350° for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.
4. Roll cream cheese log in chopped chives and toasted pecans just before serving.
By: Myrecipes.com, Southern Living APRIL 2007.
Photo: Beth Dreiling; Styling: Lisa Powell Bailey