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.

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