Spicy Olive Spread

riffraff's Note:

This came from having two or three of each kind of gourmet olive left. I ended up with a few almond stuffed, garlic stuffed and jalapeno stuffed after a party and decided to go for it.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Yield: 2.5 cups

• 6 ounces cream cheese , softened
• ½ cup mayonnaise
• 1⁄8; teaspoon ground black pepper
• 1 teaspoon Tabasco sauce
• ½ cup toasted chopped pecans
• 3 -4 tablespoons chopped jalapeno stuffed olives (add whatever kind of goumet olives you may have on hand)
• 1 cup chopped pimento stuffed olive

Directions:

1. Combine cream cheese, mayonnaise, black pepper and Tabasco in food processor or by hand.
2. When smooth add remaining ingredients.
3. Pulse if using processor.
4. DO NOT OVERPROCESS!
5. The olives and pecans should still be identifiable.
6. Refrigerate till ready to use.

Reviews

[Aroostook]

Different, different, different... =) and soooooooo gooood! Changed this recipe just a bit. Used yogurt "cheese" in place of mayo and it was delicious!! Thanks riff for this unusual and very tasty recipe.

[monicawf]

I made a version of this last night -- and got RAVE reviews! I was one hour away from company arriving and had nothing to serve! A quick assessment of the fridge found some kalamatas, a 1/2 jar of pimento stuffed olives, a few pimento strips in a jar, and some feta stuffed olives and nuts always in the baking cabinet. Due to no jalapenos, and I added a little more tabasco, and a little more black pepper. I served with crackers and grape tomatoes -- because the spread is a little salty and a little peppery, it went great with the tomatoes! Yum - I'll be making it again!

[ms_bold]

This is great! I love any blend of olives and cream cheese, but adding the jalapeno olives and the bit of hot sauce really makes this great. I prepared this for as one of many appys for an Autumn party featuring soups. The guests loved it. I am keeping this mind to use to stuff celery.