Tuesday, November 5, 2013

Olive Nut Spread

We love our spreads here in Kentucky. From pimento cheese to benedictine or olive nut, these items are always part of an afternoon luncheon, tea or shower.  Whether we sandwich them between two slices of bread, spread them on crackers or put them in puff pastry it makes no difference to us.

Now, I know there are olive naysayers out there.  To you I say, just try it.  I dare you.  If you don't like it you're free to go but seriously, just try it once.   As a matter of fact, my mother hates olives but she loves an olive nut sandwich.  I know it sounds strange but it's got cream cheese in it!  What's not to like about cream cheese?  After having this sandwich at a tea room in our fine state capital of Frankfort, I was forced to change my recipe up to add a hint of sweetness to it.  In our family we add sweetness to everything.  My Cincinnati friends have always found it odd that I put brown sugar in green beans or that corn pudding is a side dish and not a desert.  Oh, sorry.  Task at hand, Aimee.  It's a simple recipe with just a few ingredients that can be thrown into a food processor.  It really couldn't get much easier!

Olive Nut Spread


1- 8 ounce package of cream cheese, softened
1/2 cup mayonnaise
1 teaspoon garlic powder
1/2 cup olives
3 pineapple rings or about 1/3 cup pineapple chunks
1/3 cup toasted walnuts

Place olives, pineapple and walnuts in a food processor or mini-chopper.  Hand chopping them is fine as well.  Chop until they are all uniform size.  In a bowl combine the cream cheese, mayo and garlic powder.  Add olive mixture and stir until it is well combined.  Spread on your favorite bread or serve as an appetizer with butter crackers.


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