Creamy Olive Spread
6 oz. cream cheese, softened
1/2 cup mayonnaise 1 cup pimiento stuffed olives, chopped
(reserve liquid)
2/2 cup chopped pecans 2 tbsp. reserved olive liquid Dash
cayenne pepper Dash of Tabasco
3/4 tsp. Worcestershire sauce
In mixing bowl, beat cream cheese with electric beater until
fluffy. Add mayonnaise and beat until creamy. Add olives,
nuts, olive liquid, cayenne, Tabasco and Worcestershire
sauce and blend well. Cover and chill for 24 hours before
serving. Serve with assorted crackers or party rye slices.
Yield: 2 1/2 cups.
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