*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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?
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!
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!
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!
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!
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.
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