Cream Cheese-Olive Spread

Southern Living
Cream Cheese-Olive SpreadRecipe
Photo: Beth Dreiling; Styling: Lisa Powell Bailey
Dainty sandwiches filled with cream cheese-olive spread is a staple for ladies' teas in the South. This recipe can also be served with crackers or crudités.
Makes about 1 1/2 cups


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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 chives


Prep: 10 Minutes
Chill: 30 Minutes
Bake: 8 Minutes
Cool: 30 Minutes

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.

Created date

May 2007