Olive nut sandwich

Ingredients

Quantity		Ingredient
6	ounces	Cream cheese
½	cup	Mayonnaise
½	cup	Pecans,chopped
1	cup	Salad olives
2	tablespoons	Olive juice
1	dash	Pepper
		Bread
		Lettuce

Directions

Let cream cheese stand at room temperature until soft. Mash with a fork and add mayonnaise. Add chopped pecans, olives, olive juice and pepper. Stir well. This will be mushy. Refrigerate in pint jar for at least 24 -48 hours. It will then become thick. (Believe it or not.) You will have nearly a pint of delectable spread! It's best served on very thin toast or fresh, thinly sliced bread will do. A little lettuce is a good touch, and cutting into finger tip sizes completes the feeling of first class.

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