Judy McCracken sent me this. She is a snowbird, spends her winters in FL and her summers in MI. She’s down here for about three more weeks, then she’ll spread her wings and fly north. Judy and her husband are friends of many, many years.

Olive-nut Dip

6 oz of cream cheese, softened

1/2 c mayonnaise
1 c chopped green olives
dash of pepper
1/2 c chopped pecans

 

1. Combine the cream cheese and mayonnaise; mix well.
2. Add some brine from the olives to thin consistency, if desired.
3. Fold in pecans and olives.

 

This is a good dip for vegetables, or to spread for crackers.