1/2 sm. jar stuffed olives, pieces, chopped
1 (8 oz.) pkg. cream cheese, softened
1/2 cup shredded medium cheddar cheese
1/2 cup real mayonnaise (Hellmann's or Best Foods)
1/2 cup chopped nuts (walnuts or pecans)
nut oils or a neutral oil such as canola oil, grapeseed oil, or peanut oil (optional)

Combine first four ingredients. At this point, it can be used as a sandwich spread.

To create cheese log/ball, shape into log/ball and roll in nuts*. Cover and chill. Serve with crackers or crudité.

Note: If you desire or if nuts are raw, they can/should be roasted in the oven.

HOW TO ROAST NUTS:

Preheat oven to 350°F.

Spread nuts in an even layer on a baking sheet. If you are using an oil, toss nuts in oil to coat evenly. Use as little oil as possible, just enough to barely coat nuts.

Roast in oven for 5 minutes. Remove and stir. Check the nuts again after 3 minutes. They should start to smell nutty and they may start to make a crackling noise. Stir and return to oven.

Repeat above step until you reach desired doneness. Commonly nuts do not take longer than 15 minutes to roast, usually closer to 8 to 12 minutes.

When nuts are browned and smell nutty, remove from oven and transfer to a plate or another baking sheet. Do not cool nuts on tray where they were baked or you will risk scorching them.

When nuts are cool, chop to medium fine consistency.

ENJOY!!!

Submitted by: Linda Rutherford