Olive Dip

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I haven’t met a person who doesn’t like this dip. It’s got the creamy deliciousness of cream cheese, the tang from the green olives, and a nice crunch from roasted pecans.  Served with pita chips, toasted baguette, or (my favorite) Wheat Thins, this is an easy recipe to make, and you probably have the ingredients in your pantry.

You’ll need these ingredients:

1 pkg. cream cheese (Low fat is fine.)

1/2 cup mayo (I just eyeball this.)

1 cup salad olives (These are chopped with extra pimentos, but I’ve also just chopped up regular green olives.)

1/2 cup roasted pecans, chopped (The roasting makes a huge difference in their flavor.)

2 Tbsp. juice from the olives

1 dash pepper

First, blend the cream cheese and mayo together until creamy.  Mix in the rest.  Simple as pie!

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2 responses »

  1. Mom has made this for years. When I was a kid, it was including as a sandwich filling in our packed lunches for school.

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