Cream Cheese-Olive Spread |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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 |
Directions:
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.
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