Cream Cheese-Olive Spread
From Jocelyn Denyer
8 oz pkg cream cheese, soft
1/2 c finely chopped pimiento-stuffed Spanish olives
1 Tbsp mayonnaise
1/2 c chopped pecans
1/4 c chopped fresh chives
Stir together all ingredients and chill.
Stir together cream cheese, Spanish olives, and 1 Tbsp mayonnaise. shape cream cheese mixture into 2 (6 inch) logs; wray in plastic wrap and chill at least 30 minutes, or store in fridge up to 2 days. Place pecans in a single layer in a shallow pan. Bake pecans at 350 for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool. Roll cream cheese log in chopped chives and toasted pecans just before serving.