2 (3 oz.) pkgs. cream cheese
1/2 c. mayonnaise
1/2 c. chopped pecans
1 c. salad olives, chopped
2 tbsp. olive juice
Dash of pepper
No salt

Let cream cheese stand at room temperature until soft. Mash with a fork and add mayonnaise. Add pecans, olives, olive juice and pepper. Stir well. This will be mushy. Refrigerate for at least 24 to 48 hours. It will then become thick. May be spread on crackers or on thin sliced bread.

DIETITIAN'S NOTE:

This recipe, although high in fat, contains a large percentage of monounsaturates. Monounsaturates have been shown to have a Serum lipid lowering effect in some studies. To reduce total calories and fat use light cream cheese and mayonnaise. Serve with cocktail bread or crisp bread.