Cream Cheese-Olive Spread

Yield: Makes about 1 1/2 cups Prep Time: 10 Minutes Chill: 30 Minutes Bake: 8 Minutes Cool: 30 Minutes Ingredients 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 Preparation 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:, Southern Living APRIL 2007. Photo: Beth Dreiling; Styling: Lisa Powell Bailey
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