Cream Cheese-Olive Spread

Ingredients

• 8 oz cream cheese softened
• 0.3 cup chives fresh chopped
• 1 tablespoon mayonnaise 
• 0.5 cup pecans chopped
• 0.5 cup pimiento stuffed olives spanish finely chopped

Equipment

• frying pan
• oven
• plastic wrap

Directions

1. Stir together cream cheese, Spanish olives, and 1 Tbsp. mayonnaise. Shape cream cheese mixture into 2 (6-inch) logs; wrap in plastic wrap, and chill at least 30 minutes, or store in the refrigerator in an airtight container up to 2 days.
2. Place pecans in a single layer in a shallow pan.
3. Bake pecans at 350 for 8 minutes or until lightly toasted, stirring occasionally.
4. Let cool 30 minutes or until completely cool.
5. Roll cream cheese log in chopped chives and toasted pecans just before serving.