olive spread
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| |
| 8 oz. | softened philly |
| 1/2 to 3/4 cup | mayo |
| 1 cup | chopped pecans (i often use a bit more) |
| 1 | 10 oz.) jar salad olives, drained (reserve 3 tbs. juice) |
| 4 to 6 | shakes of tabasco |
| 3 Tbsp | reserved olive juice |
| |
| mix the softened philly with the mayo until well combined. add the |
| rest of the ingredients, stirring well. the olive juice will make the |
| consistency thin, but don't worry. |
| after the spread is chilled (at least 4 hours,) it will be nice and |
| thick. |
| |
| serve with good crackers or corn chips. (it's too thick to be |
| considered a dip, because if you dip chips in, they'll break right |
| off!) |
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| source: http://www.recipelink.com/mf/31/23904 |
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| (ID: 76989) Mirror: rec.food.recipes: Mon, May 10, 2004 |