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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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This easy to prepare appetizer is great with assorted buttery crackers, spread on lightly toasted bagels or mini-bagels, or even as a sandwich filling. Originally from an April 2007 issue of Southern Living. Ingredients:
1 (8 ounce) package cream cheese, room temperature |
1/2 cup finely chopped pimiento-stuffed spanish olives |
1 tablespoon mayonnaise |
1/2 cup chopped pecans |
1/4 cup chopped fresh chives |
Directions:
1. Stir together cream cheese,Spanish olives, and mayonnaise.
2. Shape cream cheese mixture into 2 6- inch logs, wrap in plastic wrap and chill at least 30 minutes or store in the refrigerator in an airtight container up to 2 days.
3. Place pecans in a single layer in a shallow pan.
4. Bake pecans at 350 degrees for 8 minutes, stirring occasionally.
5. Let cool 30 minutes or until completely cool.
6. Roll cream cheese log in chopped chives and toasted pecans just before serving.
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