6 oz. pkg. cream cheese, softened
1/2 c. mayonnaise
1/2 c. pecans, chopped
1 c. salad olives, sliced
2 tbsp. olive juice from olives
Dash of pepper

Mix cream cheese into mayonnaise. Stir in pecans, olives, olive juice, and pepper. Do not add salt. Mix well. Keeps well in refrigerator for 1 or 2 weeks. Use in sandwiches or on crackers.