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Cream Cheese-Olive Spread

Photo: Beth Dreiling; Styling: Lisa Powell Bailey
Prep time 10 mins
Chill time 30 mins
Bake time 8 mins
Cool time 30 mins
Yield Makes about 1 1/2 cups
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.

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 chives

How to Make It

  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.