Olive Pecan Dip

Or sandwich spread, if you prefer.

Compare this version from the one in the October 25, 1976 edition of the Anderson (Indiana) Daily Bulletin:

Olive-Pecan Spread

2 (3 oz.) pkgs. cream cheese
1 cup salad olives, chopped
1/2 cup mayonnaise
1/2 cup pecans, chopped

Let cream cheese stand at room temperature until soft. Mash with fork and add mayonnaise. Chop pecans and olives and add to cream cheese mixture; also add 2 T. olive juice with a dash of pepper. No salt. Stir well. This will be mushy. It’s supposed to be that way. Put in a pint fruit jar and refrigerate for at least 24-48 hours. Serve on small slices of rye bread or crackers.

Henrietta Herron
Rt. 1

From the box of L.R. from Winston-Salem, North Carolina.

[Olive Pecan Dip]

6 oz. cream cheese
1/2 c. mayo
1/2 c. pecans
1 c. olives
2 tsp. olive juice

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