6 oz. cream cheese
1/2 c. mayonnaise
1/2 c. finely chopped pecans
1 c. chopped olives with pimientos
2 tbsp. olive juice
dash of pepper

Mash cheese with a fork. Add mayonnaise and stir until smooth. Add other ingredients and mix well. Refrigerate at least 12 hours. Mix will become firm as it cools.

Good spread on crackers or I like it as a spread for smaller party sandwiches.

Tip: I often use half olives with pimientos and half ripe olives.