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Photo of Olive Pecan Spread by Laura Hager Hansgen

Olive Pecan Spread

Rated as 4.63 out of 5 Stars
81 made it  |  63 reviews   |  7 photos
21

Recipe by:

"This delicious spread is a hit with everyone. Even people, like me, who don’t care for green olives absolutely love it. This is my most requested recipe. Try it! You won’t be disappointed."
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Ingredients

1 h 10 m servings 208
Original recipe yields 12 servings (2 cups)

Directions

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  1. Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving.
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Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 208 calories; 21.9 2.2 2.5 24 388 Full nutrition

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Reviews

Read all reviews 63
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  1. 79 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Quick, easy & yummy! I used light mayo and a tub of "whipped" cream cheese which made mixing this a breeze. Loved the combo with the olives (with pimento) and the pecans. Perfect on wheat cr...

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Most helpful critical review

I know I'm in the minority here, but I thought this was just ok. The flavor of the green olives was just too overwhelming, and this is coming from an olive lover! I didn't really receive any com...

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Quick, easy & yummy! I used light mayo and a tub of "whipped" cream cheese which made mixing this a breeze. Loved the combo with the olives (with pimento) and the pecans. Perfect on wheat cr...

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OMG!! This is so good and seriously addicting so watch out!! The only change I made was that I halved the recipe. I will definitely make this again.

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Excellent! I was a little worried about the mayo, but I think it went really well in this. I used green olives with pimento because that's what I had - don't know if it was right or wrong, but i...

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I've been addicted to this dip since I found it here at Allrecipes! Seriously, it's always in the fridge. The only thing I've changed is , I use spicy olives. My husband got a recipe from a bart...

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This is sooooo good. I made it with Walnuts instead of pecans because that is what I had on hand. I added a little fresh cracked pepper. This one is going on the party/potluck list! Why can't t...

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I've made this twice already and it's wonderful. It's best when you let it rest in the fridge for a little bit. The flavors marry nicely together. I also used the olives with the pimento in i...

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I got this recipe many years ago from the newspaper columnist, Heloise. That recipe called for 6 ounces of cream cheese, softened, and 2 TBSP of olive juice(from the jar of olives.)It also calle...

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We LOVED this easy-to-make recipe. My suggestion would be to halve it since a little goes a long way. Serve it with a more bland cracker, like the heart-shaped ones. I couldn't find any ready...

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This is a great recipe! My Mom has made these for years. They are good w/ walnuts instead of pecans too.

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