Cream Cheese-Olive Spread
- ½ cup chopped pecans
- ¼ cup chopped fresh chives
- ½ cup finely chopped pimiento-stuffed Spanish olives
- 1 (8-oz.) package cream cheese, softened
- 1 tablespoon mayonnaise
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. B...