I got this recipe many years ago from the newspaper columnist, Heloise. That recipe called for 6 ounces of cream cheese, softened, and 2 TBSP of olive juice(from the jar of olives.)It also called for the 1/2 cup of mayo, 1 cup of chopped salad olives (drained) and 1/2 cup of chopped pecans; also dash of pepper. Hope this helps those who had consistency problems with their recipes. It is best to make the night before, as it starts out mushy but firms up overnight. Very good on melba toast!

Reviewed On: Aug. 12, 2009