This is a good one, y’all! This Olive Nut Spread used to make the rounds in our office for potlucks and gatherings. It’s awesome with cut up veggies or crackers but I personally like it as a sandwich spread. I enjoyed it tremendously with my Honey Beer Bread. The salty olives combined with the slightly sweet bread made for a delicious combination. It would pair well with Hawaiian bread too.
I used reduced fat cream cheese and light mayonnaise and thought the spread still had a rich and satisfying taste but if that’s not your jam, do use the regular versions. Here we go!
Olive Nut Spread
8 oz cream cheese, softened to room temperature
1/2 cup of mayonnaise
1 cup of sliced green olives
1/2 cup chopped pecans
2 tablespoons of olive brine from the jar
Mix all ingredients together and store in the refrigerator for at least a half hour before serving. It will keep for 3 to 4 days.
Tips:
You can chop up the olives into smaller pieces if you like but I prefer having the whole slices in there.
Putting the olives in first makes it easier to spoon out the brine.
Let me know if you try this yummy Olive Nut Spread!
From the heart and from the holler,
Minda
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