Sunday, November 17, 2013

Linda's Olive Nut Cream Cheese Spread

I made Olive Nut Cream Cheese Tea Sandwiches using Gluten Free Bread
for Melissa and me.
The sandwiches for the guests were made on
Pepperidge Farm Oat Bread, cut in squares and garnished with an olive slice.

Linda’s Olive-Nut Cream Cheese Spread
1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
½ cup salad olives, chopped
½ cup chopped pecans
1 tablespoon olive juice
Dash of pepper
Blend cream cheese and mayonnaise well. Add olive juice from jar and a dash of pepper, then mix. Fold in chopped olives and pecans. Refrigerate. Serve with crackers or as a sandwich spread. 

Note: This is my "tweeked" version of a recipe I found in a Dallas Junior Forum
 recipe book years ago. 
Link to the November issue of
Note:  I have previously posted Olive-Nut Cream Cheese Spread on my blog,
and it is one of the top recipe searches bringing readers to the blog.


Angela McRae said...

I make a similar spread using walnuts instead of pecans, and for it to be so very easy, it remains one of my all-time favorite tea sandwich spreads!

Judith @ Lavender Cottage said...

Sounds delicious. Our rolled cream cheese pinwheels always had olives in the middle and they were good. Does anyone make the rolled sandwiches any more? We used to do peanut butter with a banana in the centre too to slice up.

Joy said...

My dad would have loved this, cream cheese and olive sandwiches were one of his favorites. I'm not an olive fan, myself, but I have many friends who enjoy them.


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