Pecan-Olive Cheese Spread
1 8oz package cream cheese, softened
1/2 cup pimiento-stuffed Spanish olives, finely chopped
1 tbsp mayonnaise
1/2 cup pecans, chopped
1/4 cup fresh chives, chopped
- Stir together cream cheese, olives, and mayonnaise. Shape mixture into two 6″ logs. Wrap in plastic, and refrigerate for at least 30 minutes, or store in an airtight container for up to 2 days.
- When ready to serve, preheat oven to 350F, and place pecans in a single layer in a shallow pan or baking sheet. Bake for 8 minutes, or until slightly toasted. Remove from oven and let cool for 30 minutes.
- Roll cream cheese log in chopped chives and toasted pecans, serve, and enjoy!
Original recipe found at myrecipes.com