Pecan Olive Spread
 
8 oz. cream cheese, softened or any soft mild cheese
1/2 c. mayonnaise
1/2 c. finely chopped nuts (pecans or walnuts)
1 c. chopped pimento stuffed olives, well drained
dash of black pepper to taste
 
Spread on toasted rye bread or crackers
 
Blend the softened cream cheese with mayonnaise until very smooth - no lumps.
Stir in chopped pecans, olives and pepper. Mix well, cover; place in refrigerator overnight
or a few hours.
Set out at room temperature for a few minutes before ready to use