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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

208.1 calories; 2.5 g protein; 2.2 g carbohydrates; 24.3 mg cholesterol; 388 mg sodium. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2008
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 crackers. I resisted the urge to add any seasonings/spices and was very happy at how tasty this is with just the four ingredients listed. This recipe is a keeper. Lowa thanks for sharing your recipe! Read More
(43)

Most helpful critical review

Rating: 2 stars
11/04/2008
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 compliments on it. Read More
(3)
85 Ratings
  • 5 star values: 70
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
10/09/2008
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 crackers. I resisted the urge to add any seasonings/spices and was very happy at how tasty this is with just the four ingredients listed. This recipe is a keeper. Lowa thanks for sharing your recipe! Read More
(43)
Rating: 5 stars
10/09/2008
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 crackers. I resisted the urge to add any seasonings/spices and was very happy at how tasty this is with just the four ingredients listed. This recipe is a keeper. Lowa thanks for sharing your recipe! Read More
(43)
Rating: 5 stars
10/04/2008
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. Read More
(28)
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Rating: 5 stars
10/05/2008
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 it turned out great. I added a little flatleaf because I'm always adding it to stuff. This is also a great recipe to play with if you wanted to add different herbs or spices to it. Thanks LOWA! Read More
(27)
Rating: 5 stars
10/09/2008
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 they all be this easy? Read More
(22)
Rating: 5 stars
05/23/2009
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 bartender friend of his. We all liked the spicy olives so much I decided to use them in the dip. Perfection! I purchase the large "Queen Olives" from Costco. You pour out the olive juice and add a splash of lemon juice fresh cracked black pepper and lots of Tapatio hot sauce. You can use any brand we just like Tapatio flavor. Shake it all up and let it chill. There really good by themselves too. I use fat free cream cheese and fat free mayo. It still tastes great. Thanks for the recipe! Read More
(21)
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Rating: 5 stars
08/13/2009
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 called for the 1/2 cup of mayo, 1 cup of chopped salad olives (drained) and 1/2 cup of chopped pecans; also dash of pepper. Hope this helps those who had consistency problems with their recipes. It is best to make the night before, as it starts out mushy but firms up overnight. Very good on melba toast! Read More
(19)
Rating: 5 stars
11/15/2008
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 it. We like to drink dirty martinis and we always have a ton of olives leftover since we only use the olive juice. It's nice to find a recipe to use up ALL those olives in. We serve on water crackers. Perfection! Read More
(14)
Rating: 5 stars
11/11/2008
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-sliced olives so I chopped up the large pimiento-stuffed style. We thought it was better the next day which even makes it an even more attractive choice for a party! Thanks Lowa! Read More
(13)
Rating: 5 stars
10/11/2008
This is wonderful!!! I made it for a party and got rave reviews. I love green olives so this was one more way for me to fall in love with them. Thanks you for a simple but great recipe!!!! Read More
(7)
Rating: 2 stars
11/04/2008
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 compliments on it. Read More
(3)