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Olive Spread

Author Tina Kelbe

Ingredients

  • 1½ cup green and black olives (8 ea)
  • 4 ounces cream cheese
  • ¼ cup chopped pecans (about 15 halves)
  • dash pepper
  • dash garlic powder
  • 1 T olive juice

Instructions

  • Process in small food processor
  • Chill tightly covered for 24 to 48 hours
  • Serve with crackers