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Country Kitchen
January 1, 2011 Previous Recipe
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EULANE'S DANISH
PECAN PIE MINI MUFFINS
QUICK AMBROSIA SALAD
SALMON CROQUETTES
SPAGHETTI PIE
MY FAMILY CORNBREAD DRESSING
TOMATO RELISH
WHOLE BAKED CHICKEN
REAL CORNBREAD
TINY TOTS BISCUITS
COPPER PENNIES
MY ROAST BEEF
OLIVE DIP
OLIVE DIP

6 ounces cream cheese, softened
1/2 cup mayonnaise
1 cup olives, finely chopped, reserving 2 tablespoons liquid
Dash black pepper
1/2 cup finely chopped pecans

Combine cream cheese and mayonnaise, mixing well. Add the olives, olive juice, pepper and pecans and mix. Serve with your favorite cracker.





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