Olive nut sandwich

Yield: 4 Servings

Measure Ingredient
6 ounces Cream cheese
½ cup Mayonnaise
½ cup Pecans,chopped
1 cup Salad olives
2 tablespoons Olive juice
1 dash Pepper
\N \N Bread
\N \N Lettuce

Let cream cheese stand at room temperature until soft. Mash with a fork and add mayonnaise. Add chopped pecans, olives, olive juice and pepper. Stir well. This will be mushy. Refrigerate in pint jar for at least 24 -48 hours. It will then become thick. (Believe it or not.) You will have nearly a pint of delectable spread! It's best served on very thin toast or fresh, thinly sliced bread will do. A little lettuce is a good touch, and cutting into finger tip sizes completes the feeling of first class.

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