Tuesday, December 19, 2017

Nutty Pimiento-Olive Spread

I love it when things are both tasty and festive, don't you? This recipe certainly fills the bill with its pimento-stuffed olives offering up both red and green, the colors of the season. This dish is not only easy, but make ahead as well, so is pretty much the perfect holiday spread. I like to keep various cheese spreads in the fridge at all times because you just never know when someone's going to drop by for a glass of cheer.
Nutty Pimiento-Olive Spread

3 ounces cream cheese, softened
1/4 cup mayonnaise
1 /2 cup chopped pimiento-stuffed olives*
1/4 cup chopped pecans
1/4 teaspoon Frank's Hot Sauce

Place all ingredients into a medium bowl, and beat until combined. Cover and refrigerate overnight. Garnish with a couple of slices of olive. Serve in a seasonal bowl with crudités or crackers. (Now is the time to break out those cute
Christmas cups and saucers that you may or may not ever use. You'll find they make an excellent and attractive vessel for holding both crackers and a cheese spread.)

*To save yourself time and make chopping the olives easier, pulse a couple of times in a
bullet blender or mini food processor. You can do the same with the pecans.


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6 comments:

Liz@ HomeandGardeningWithLiz said...

That does look festive and delicious! Somewhere in my recipe box is a cheese ball recipe that included pimentos. I haven’t made it in a long time. Sorry I haven’t been around much lately but I wanted to stop by and wish you a Merry Christmas!

Judee Algazi said...

I absolutely love your photos! What a simple but delicious looking holiday spread with the red and green.

kitty@ Kitty's Kozy Kitchen said...

This sounds wonderful, and I like how you presented the dip.

Marcelle @ A Little Fish in the Kitchen said...

Your dip sounds really tasty! Wish I had some right about now :)

Amanda Rose said...

I made this tonight and couldn't resist sneaking a taste early...and it is wonderful! I used cashews instead of pecans since that was what I had, and added a little extra hot sauce. Thank you for the recipe!

Pattie @ Olla-Podrida said...

Cashews sound like a pretty good idea to me, Amanda. I love them, so why not?