Olive Spread - cooking recipe

Ingredients

6 oz. cream cheese, softened
1/2 c. mayonnaise
1 c. olives
2 Tbsp. olive juice
dash of pepper

Preparation

Let cream cheese stand at room temperature until it's soft. Mash with a fork and add mayonnaise.
Chop up pecans until you have 1/2 cup.
Chop up one cup of olives.
Put them in your bowl and add olive juice with a dash of pepper.
No salt!
Stir well. This will be mushy, but it's supposed to be that way.
Put this in a pint jar and refrigerate for at least 24 to 48 hours.
It will thicken.