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

How to Make It

Step 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.

Step 2

Place pecans in a single layer in a shallow pan.

Step 3

Bake pecans at 350° for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.

Step 4

Roll cream cheese log in chopped chives and toasted pecans just before serving.

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