Total Time
20mins
Prep 5 mins
Cook 15 mins

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.

Ingredients Nutrition

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.
Most Helpful

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.

Aroostook June 12, 2003

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!

monicawf January 01, 2011

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.

Ms B. November 02, 2006