Everyone loves this delectable cream cheese and green olive spread. Even those who dislike green olives, like me, adore it. I get this recipe the most frequently. Try it! You won’t be let down.
| Prep Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 2 cups |
Ingredients
- 8 ounces cream cheese, softened
- ½ cup mayonnaise
- 1 (5 ounce) jar sliced green olives, drained
- 1 cup coarsely chopped pecans
Instructions
- Mix cream cheese, mayonnaise, olives, and pecans together in a bowl. Refrigerate at least 1 hour before serving.
Nutrition Facts
| Calories | 208 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 388 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Been making a similar dip for years….I, of course, used MORE olives….we really love olives. Also add some garlic powder. Also try with finely minced hard salami instead of pecans!
Fabulous! I toasted chopped pecans, and added a few dashes of Franks Hot sauce, dash of garlic powder, onion powder and fresh ground black pepper. I’m always experimenting but the recipe was good as written.
A really great, easy dip! Love that it is something different than the traditional dips! I use candied pecans on top instead of mixing in. Just a personal preference.
This is a family favorite. My recipe also calls for 2 tbsp of the olive juice and pepper. Any nut will work. I’ve used walnuts as well as pecans.
I have been making this for about 30 years. It’s was in the ‘Hints from Heloise’ column in our local newspaper. I believe she called it Heloise’s Payday Spread. She had said she named it that because back then there was a pecan shortage and pecans were extremely expensive.
This is an easy crowd pleaser. The only addition I made was adding about a tablespoon of mild hot sauce for some zing.
I found this recipe very bland.
Really,Really Delish!!!
I didn’t care for it when mixed together with sliced olives, but loved it once I chopped the olives and blended it with the cream cheese and mayo in the food processor, then folded in the chopped, toasted pecans. I much preferred the texture and flavor that way. Delicious!
Amazing!!!
I’ve been making this for almost 40 years! Don’t remember where I got the recipe but it’s such a hit at parties! We eat it with crackers or on celery.
Have made it again and again. Good using all black (ripe)) olives or a mix of black and green olives but green olives are the tastiest.
This is a great, simple recipe. If you love olives, you will love this. Let the cream cheese soften as long as possible before mixing!
I’ve made this dip for the past 10 years. It is by far my most requested dip. I serve with Wheat Thins. My husband calls it the “salt lick” dip!
This dip is a favorite at our Thanksgiving table!
Love this and added 1/3 c. of olive juice. Also 1/2 t. garlic powder.
Great with a dash or two of onion powder and / or with a splash of Worchester sauce!
This olive spread has become a standard at our family gatherings. At each gathering there is always the discussion of who will bring the olive spread. I make this spread with light miracle whip. It is what I had on hand the first time I made it and I have never thought to change it. I usually add a half teaspoon of the olive juice to the spread to add a bit more olive flavor and I am a little heavy on the pecans. And, I always make it a day ahead to let the flavors blend and mellow. Thank you for sharing this recipe.
Hit the spot!!! Just what I was looking for & easier than a cheeseball. GREAT recipe & super easy – thanks!!
Surprisingly addictive! We’ve made it several times. My husband thought it was a little bland, so I usually add a small handful (maybe 1/4 cup) of grated sharp Cheddar. We eat it on crackers, celery, and ham sandwiches.
Try this on fresh apple slices. Delicious!!!!