Go Back

Creamy Olive & Pecan Spread

A creamy olive and pecan spread with just a tiny kick of buffalo sauce — an Americanized tapenade that’s delicious as a dip, sandwich spread, cheeseball, or filling for pinwheels.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American

Ingredients
  

  • 1 8 oz block Cream Cheese at room temperature
  • 1/2 cup (4 oz) Mayo
  • 1 tbsp Green Olive Juice
  • 1 cup (7 oz jar) Green Olives, drained and finely chopped
  • 1/2 cup (2 oz) Pecans, toasted, cooled and finely chopped
  • 1/4 cup (2 oz) Black Olives, drained well and finely chopped (optional)
  • 1 tbsp Franks Hot Sauce

Equipment

  • 1 medium mixing bowl or stand mixer with paddle attachment

Method
 

  1. OPTIONAL STEP: Preheat the oven to 350. Spread the pecans on a sheet pan and toast for 5-6 minutes or until you start to smell them. Cool then chop finely.
  2. Mix all ingredients together in a bowl or stand mixer with a paddle attachment.
  3. If making into a cheeseball, refrigerate for at least an hour or until the cream cheese is firm.
  4. Serve with sturdy crackers, use as a sandwich spread (you'll want to spread it thick), turn into a cheeseball, or use as a filling for pinwheels.