Prep 15 mins
Cook 0 mins
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
- 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
- Mix all the ingredients, adding more or less Mayonnaise depending on your desire to make a Chip Dip, or a Sandwich Spread --.
- It was often served on dark heavy bread as a sandwich at quilting bees.
I had this spread on toast and it was fantastic! My husband wasn't crazy about it (doesn't like olives) but that just meant more for me! Thanks, I will be making this again.
My kids loved this, even my daughter who doesn't care for tuna salad. I substituted chopped celery for nuts. Great to have on hand to make sandwiches for a quick lunch.
Didn't know what sort of olives to use...so I used black olives...really tasty...thanks Bill. =) I thought at the time it must mean green olives...I had none...and am a sucker for black ones anyway....didnt use many....will try it again with green....love this type of recipe.