1 cup pimiento stuffed olives, chopped (reserve liquid)
6 oz cream cheese, softened
½ cup mayonnaise
½ cup pecans, chopped
2 tbsp reserved olive liquid
dash cayenne pepper
dash Tabasco
¼ tsp Worcestershire sauce
In mixing bowl, beat cream cheese with electric beater until fluffy.
Add mayonnaise and beat until creamy.
Add olives, nuts, olive liquid, cayenne, Tabasco, and Worcestershire sauce and blend well.
Cover and chill for 24 hours before serving.
Serve with assorted crackers or party rye slices.
Sugar: 3g
:
Calcium: 91mg
Calories: 714kcal
Carbohydrates: 7g
Cholesterol: 78mg
Fat: 76g
Fiber: 3g
Iron: 1mg
Potassium: 165mg
Protein: 6g
Saturated Fat: 19g
Sodium: 1123mg
Vitamin A: 963IU
