Shelly's Recipe

CREAM CHEESE-OLIVE SPREAD

Category: Spreads -- Cold

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

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. Place pecans in a single layer in a shallow pan. Bake pecans at 350 for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool. Roll cream cheese log in chopped chives and toasted pecans just before serving.