12 oz. cream cheese, softened
1 c. salad dressing
1 c. ground pecans (4 oz.)
2 c. (2 10 oz. cans) salad olives, drained & ground

Mash cheese with fork. Mix all ingredients well. Add a little olive juice, enough to make mushy but not too salty. Put in jar and refrigerate 24 to 48 hours.