Cream Cheese-Olive Spread

Prep: 10 min., Chill: 30 min., Bake: 8 min., Cool: 30 min.

Yield: Makes about 1 1/2 cups

Ingredients

• 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

Preparation

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.