Spiced Olive Nut Spread

  • Yield: 16 servings


1 (5-ounch) jar green olives
8ounces cream cheese, softened
1/2teaspoon black pepper
1/2teaspoon cayenne pepper
1/2cup mayonnaise
1/2cup chopped pecans
1 to 2 white, French or sourdough baguettes


  1. Drain the olives and chop, reserving 1 tablespoon brine.  Beat the cream cheese and 1 tablespoon olive brine in a mixing bowl.  Beat in the black pepper and cayenne pepper.  Beat in the mayonnaise.  Beat in the pecans and olives.  Adjust the seasonings to taste.  Chill, covered, for up to 1 week.  Let stand at room temperature for a few minutes before serving.  Slice the baguette and spread with the olive mixture.

Recipe reprinted with permission from the Junior League of Lake Charles Marshes to Mansions (Junior League of Lake Charles, Louisiana, 2007)