This recipe for Olive Nut Spread, by , is from The English Family Recipe Treasury,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 oz cream cheese softened 1/2 c mayonnaise 2 T liquid from salad olives dash black pepper 1/2 c chopped pecans 1 c chopped salad olives (the cheap kind)
Combine cream cheese and mayonnaise in a medium sized bowl and mix well. Add liquid from salad olives and black pepper. Mix then fold in pecans and salad olives. Can be stored for up to one week in refrigerator. Spread on french or sour dough bread or on crackers.
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