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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I like to make this during the holidays, using cookie cutters to cut the bread into holiday shapes. My daughters loved this as a snack after school. Easy, quick, few ingredients - what more could you ask? Ingredients:
8 ounces cream cheese, softened |
4 tablespoons mayonnaise (do not use salad dressing - it's too sweet for this) |
1 tablespoon dry ranch dressing powder |
1/2 cup finely chopped pecans |
1 cup finely chopped pimento-stuffed green olives |
dark rye, pumpernickel, or any bread of your choice |
Directions:
1. Blend together the cream cheese, mayonnaise, and dry ranch mix.
2. Stir in pecans and olives.
3. Spread onto pieces of bread, crusts removed, or on mini cocktail rye bread slices.
4. Cut bread into shapes with cookie cutters, if desired (yes, this creates waste, but it's very difficultt to spread the mixture over already cut shapes and keep the shape from becoming distorted as you spread, so I prefer to spread first, then cut into shapes, then save the scraps for the kids!) .
5. This is also very good used as a “stuffing” for celery sticks or on hearty crackers.
6. NOTE: you may find it easier if you chill the spread for an hour or more before spreading it onto the bread.
7. NOTE: I've never tried this with different olives, but I plan to try it with garlic stuffed olives this year - I don't think the flavors would go with jalapeno stuffed olives, but hey...experiment and let me know what you like!
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