Creamy Olive Pecan Spread
By
Spif, Master Chef, SPUD Culinary Institute
(Published: )
This is a thicker version of the dip recipe that is a major hit, even with people who don't generally like olives on their own. This works with stronger mediums, such as crackers, breads or celery. The olives chosen most for variations of this recipe are black olives or pimiento-stuffed Spanish olives, but personal preference abounds with this dip - choose the ones you love! It is also delicious with fresh or roasted garlic (or both) added, and different toasted nuts such as pinenuts, hazelnuts, cashews or pistachios work beautifully on top.
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8 people |
Ingredients:
- 1 (8-oz.) package cream cheese, softened
- 1/2 cup finely chopped olives
- 1 Tbsp mayonnaise
- 1/2 cup pecans
- 1/4 cup chopped fresh chives or green onions
- Optional: 1-2 Tbsp Sun-dried Tomatoes
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Directions:
- Stir together cream cheese, olives, and mayonnaise. Roll mixture into 2 logs, wrap in plastic and chill in the refrigerator for 30 minutes or up to 2 days.
- Bake pecans in a single layer at 350° for 8 minutes or until lightly toasted. Let cool and chop into small pieces.
- Mix pecans and chives on a plate. Roll cream cheese log in chives and pecans just before serving.
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