Olive-Nut Spread Sandwich - cooking recipe

Ingredients

6 oz. softened cream cheese (room temperature)
1/2 c. mayonnaise
1/2 c. chopped pecans
1 c. chopped salad olives
2 Tbsp. olive juice
dash of pepper

Preparation

Mash the cream cheese with a fork, then add the mayonnaise. Blend well. Stir in the pecans and salad olives. (Notice the recipe calls for the salad olives.
Since they are to be chopped up anyway, don't spend extra money for the more expensive whole ones.)
Now add the olive juice and a dash of pepper, but no salt. Stir well.
This mixture will be slightly mushy, but it's supposed to be that way.
Put it into a covered container and refrigerate for several hours and it will become firm.
This mixture may be served on white or wheat bread. Top with a slice of olive or a pecan half.