This recipe was developed after our cookbook was published and has
become a real favorite at the Inn. It is easy to make and keeps well.
Enjoy!!
OLIVE SPREAD
INGREDIENTS:
16 oz cream cheese
¼ cup chopped parsley
1 cup chopped pecans
2/3 cup green olives with pimento
1 tsp Lawry's seasoned salt
2 cloves garlic, minced
METHOD
In food
processor with steel blade, chop garlic, parsley and pecans. Add olives and salt and
process until olives are coarsely chopped. Add cream cheese and process until well
combined. Mold and refrigerate at least two hours before serving.
