Olive Nut Sandwich Spread - cooking recipe

Ingredients

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

Preparation

Soften cream cheese to room temperature, then mash with fork. Chop pecans fine until you have 1/2 cup.
Chop salad olives until you have 1 cup.
Cream mayonnaise with cream cheese.
Add olives, nuts, olive juice and a dash of pepper.
Mix well and seal in a jar.
Refrigerate 24 to 48 hours before using.
Keeps well in refrigerator for several weeks.