Olive Spread

About 3 cups servings Prep: 15 m Cook: PT0M Total: 15 m Beginner
Mix this tangy olive spread with cream cheese, mayonnaise, and pecans for cold cut sandwiches, cold chicken sandwiches, or use as a dip at parties with your favorite crackers or chips.

Ingredients

  • 1 (8 oz) cream cheese, softened
  • 1 cup mayonnaise
  • 2 tbsp liquid from olives
  • 1 dash black pepper
  • 1 cup chopped olives and pimentos
  • 1/2 cup chopped pecans (optional)

Step-by-Step Instructions

  1. Mix cream cheese and mayonnaise well until smooth and fully combined. Add liquid from olives and black pepper, mixing thoroughly.
  2. Fold in chopped olives with pimentos and pecans until evenly distributed.
  3. Refrigerate for at least 1-2 hours until thick and chilled. Serve with crackers or chips or use to make sandwiches. Can keep in refrigerator up to 2 weeks in an airtight container.

Common Problems and Solutions

Q: Why is my olive spread too runny?

A: Make sure your cream cheese is at room temperature before mixing (it incorporates better), and refrigerate the spread for at least 1-2 hours before serving. If it's still too thin, reduce the olive liquid to 1 tablespoon next time.

Q: Can I make this ahead?

A: Absolutely! This spread actually tastes better after sitting in the fridge overnight, as the flavors meld together. It keeps for up to 2 weeks in an airtight container.

Tips and Techniques

Let the cream cheese soften at room temperature for about 30 minutes before mixing - it will blend much more smoothly with the mayonnaise. For the best flavor, use good quality green olives with pimentos rather than canned black olives.

Ingredient Substitutions

  • mayonnaise: Greek yogurt or sour cream
  • pecans: walnuts or almonds
  • green olives with pimentos: kalamata olives or black olives

Equipment Needed

  • Mixing bowl
  • Hand mixer or fork (for blending cream cheese and mayonnaise)