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Olive-Nut Canapés |
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Serves: 48 Print this Recipe4 3-ounce packages cream cheese softened 1 cup mayonnaise 4 teaspoons juice from olives Dash black pepper 1 cup olives coarsely chopped pimiento-stuffed 1 1/3 cups pecans coarsely chopped Crackers, Melba toast rounds or cocktail rye bread At least 24 hours or up to 1 week before serving: In a small bowl, mix cream cheese, mayonnaise, olive juice and pepper until blended. Stir in olives and pecans. Cover and refrigerate at least 24 hours or until ready to use. About 30 minutes before serving: Spread about 1 tablespoon of the olive mixture on each cracker or slice of toast or bread. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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