Olive-nut sandwich

Yield: 4 Servings

Measure Ingredient
6 -(up to)
8 ounces Cream cheese; room temp.
½ cup Mayonnaise
½ cup Chopped pecans
1 cup Black olives; chopped
2 tablespoons Olive juice
1 dash Black pepper
Thinly sliced bread

Mash softened cream cheese. Add mayonnaise, pecans, olives, olive juice & pepper. Refrigerate 24-48 hours. Spread on thinly sliced bread.

MARY WOOD

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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