Prep Time:  5 min  Cooking Time:    20 min  Servings:  6 people   Contributed by: Spif, Master Chef, SPUD Culinary Institute

Ingredients:

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

Directions:

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