Skip to main content

April’s Recipe of the Month – Cream Cheese Olive Spread

By April 1, 2015October 24th, 2019Uncategorized



1 (8-oz.) package cream cheese, softened
1/2 cup finely chopped pimiento-stuffed Spanish olives
1 tablespoon mayonnaise
1/2 cup chopped pecans
1/4 cup chopped fresh chives

Yield: Makes about 1 1/2 cups

Recipe Time

Prep: 10 Minutes
Chill: 30 Minutes
Bake: 8 Minutes
Cool: 30 Minutes


1. Stir together cream cheese, Spanish olives, and 1 Tbsp. mayonnaise. Shape cream cheese mixture into 2 (6-inch) logs; wrap in plastic wrap, and chill at least 30 minutes, or store in the refrigerator in an airtight container up to 2 days.

2. Place pecans in a single layer in a shallow pan.

3. Bake pecans at 350° for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.

4. Roll cream cheese log in chopped chives and toasted pecans just before serving.

Recipe Provided By: 

Leave a Reply