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Creamy Olive Pecan Dip
By (Published: )
This is a lighter version of the spread recipe that is a major hit, even with people who don't generally like olives on their own. This works with thinner mediums, such as chips, peppers or cucumber slices. 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 as well.
Prep Time Cooking Time Servings
6 people
  • 1/2 cup pecans
  • 1 (8-oz.) package cream cheese, softened
  • 1/2 cup finely chopped olives
  • 1 Tbsp mayonnaise
  • 1 cup ricotta cheese or sour cream
  • 1/4 cup chopped fresh chives
  • Optional: 1-2 Tbsp Sun-dried Tomatoes, finely chopped
  • Optional: 1-2 Tbsp red onions, finely chopped
  • Optional: 1-2 Tbsp cooked bacon, finely chopped

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  1. Bake pecans in a single layer at 350° for 8 minutes or until lightly toasted. Let cool and chop into small pieces.

  2. Stir together all ingredients (saving some for garnish) and bake in the oven for 15 minutes, stirring halfway through. Serve hot or warm (slightly above room temperature) as dip will thicken as it cools. Garnish just before serving.

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