Olive spread was a sure hit in the leader snack area at our church’s Vacation Bible School earlier this month. The lady who made the spread shared her recipe with me.
The cream cheese was sort of an odd amount, so I changed the recipe to accommodate an 8-ounce block. I adjusted the pecans, too, because you can never have too many pecans with cream cheese. Right?
Handy Builder Dad (HBD) loves green olives, so I took this spread to share with him over Father’s Day weekend.
He wanted the address for the lady who gave me her recipe so he could send her a thank-you note. Haha! She would be so happy about that!
Print the recipe so you’ll have it when you need it – or PIN the top image (thanks!).
Your friends will thank you (not necessarily with a snail-mail note, but they’ll appreciate you all the same).
- 8-ounce cream cheese block, softened
- ½ cup mayonnaise
- 1 cup chopped green olives
- 1 cup chopped pecans
- Mix all ingredients until blended. Serve on your choice of sandwich bread. Rye bread is amazing with this spread!
- This recipe is a big hit when served as party sandwiches.
- Refrigerate leftovers.
This is such a nice spread for our recent hot days. Do you enjoy cool and light sandwich spreads during summer?