6 oz. cream cheese, softened
1/2 c. mayonnaise
1 c. pimiento stuffed olives, chopped (reserve liquid)
1/2 c. chopped pecans
2 tbsp. reserved olive liquid
Dash cayenne pepper
Dash of Tabasco
1/4 tsp. Worcestershire sauce

In mixing bowl, beat cream cheese with electric beater until fluffy. Add mayonnaise and beat until creamy. Add olives, nuts, olive liquid, cayenne, Tabasco and Worcestershire sauce and blend well. Cover and chill for 24 hours before serving. Serve with assorted crackers or party rye slices. Yield: 2 1/2 cups.