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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 36 |
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This recipe comes from Marsha Adams, who hosted a program on American Public Broadcasting stations called Quilt Country. The first time I tried it, I knew it was something that I had to share with you. I use those Spanish green olives that are stuffed with pimentos, because it adds some nice color.Since the recipe calls for diced, I save a little money by using the ones that come sliced in the jar because they are made from olives that are not perfect enough to be sold whole Ingredients:
8 ounces cream cheese |
1/2 cup mayonnaise |
1 (6 1/2 ounce) can tuna |
1/2 cup olive, pitted, chopped |
1/2 cup walnuts or 1/2 cup almonds, chopped |
2 tablespoons lemon juice |
black pepper |
Directions:
1. Mix all the ingredients, adding more or less Mayonnaise depending on your desire to make a Chip Dip, or a Sandwich Spread -.
2. It was often served on dark heavy bread as a sandwich at quilting bees.
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