1 (8 oz) pkg. cream cheese, softened --- regular or low-fat.
1 (5 oz) jar pimiento stuffed olives or 1 cup salad olives.
2 tsp mayo
1 tsp juice from jar of olives
Dash of ground pepper or tabasco sauce
1/2 c. chopped pecans
Chop olives, by hand or in food processor and place in medium sized bowl. Set aside.
Combine cream cheese, mayo, olive juice, pepper OR tabasco sauce in food processor until creamy and smooth.
Add to bowl with chopped olives and pecans.
Mix thoroughly. Refrigerate. Most of all ENJOY!
The salad olives provide more red color.
Add more olive juice if you want a thinner dip-style recipe .
Add more tabasco sauce for a little tangier taste.