Spicy Olive Spread
photo by Ms B.
- Ready In:
2 1/2 cups
- Combine cream cheese, mayonnaise, black pepper and Tabasco in food processor or by hand.
- When smooth add remaining ingredients.
- Pulse if using processor.
- DO NOT OVERPROCESS!
- The olives and pecans should still be identifiable.
- Refrigerate till ready to use.
Questions & Replies
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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!
Wahoo! This is tasty, zippy, and one heck of a spread! :-) I didn't have the jalapeño stuffed olives, so I just added me some pickled jalapeños. Next time I might try some fresh ones to see if that works too. I can't tell you how much I loved this recipe! Olives and cream cheese are a wonderful combination and the pecans add another layer of flavor. Definately a keeper! Thanks, riff for sharing!