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.
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
How to Make It
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.
Place pecans in a single layer in a shallow pan.
Bake pecans at 350° for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.
Roll cream cheese log in chopped chives and toasted pecans just before serving.
After reading reviews, I decided to add some seasoning -- pepper, garlic powder and onion powder to taste. I also used a heaping 1/2 cup of chopped olives. No salt is needed because of the salt in the olives. I left it as a spread, omitting the chives and pecans. After sitting in the refrigerator to let flavors mingle, all I can say is that it was absolutely delicious!
My husband and I LOVE green olives, but this recipe is a dud. There's no melding of flavors. You'd get the same, or maybe better, flavor if you spread plain cream cheese on a cracker and put an olive on top. Guests were not impressed by this spread. I served at an annual get together where we eat lunch and then pull the food back out again for dinner - even with two go-rounds, this was barely touched.