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.
Ingredients
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
Directions
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.