Olive Spread - cooking recipe

Ingredients

6 oz. cream cheese
1/2 c. chopped pecans
1/2 c. mayonnaise
1 c. salad olives, chopped
2 Tbsp. olive juice

Preparation

Let cream cheese stand at room temperature until it's soft. Mash with a fork and add the mayonnaise.
After this is mixed, add pecans and chopped olives.
Mix in olive juice.
Stir well.
This will be mushy, but it's supposed to be.
Put this in a pint jar or other container.
Refrigerate for at least 24 hours.
It will become thick.
A delicious spread.