Olive Pecan Spread Recipe - Allrecipes.com
Olive Pecan Spread Recipe

Olive Pecan Spread

Recipe by  

"This delicious spread is a hit with everyone. Even people, like me, who don’t care for green olives absolutely love it. This is my most requested recipe. Try it! You won’t be disappointed."

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Original recipe makes 2 cups Change Servings
  • PREP

    10 mins

    1 hr 10 mins


  1. Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2008

Quick, easy & yummy! I used light mayo and a tub of "whipped" cream cheese which made mixing this a breeze. Loved the combo with the olives (with pimento) and the pecans. Perfect on wheat crackers. I resisted the urge to add any seasonings/spices and was very happy at how tasty this is with just the four ingredients listed. This recipe is a keeper. Lowa, thanks for sharing your recipe!

Most Helpful Critical Review
Nov 04, 2008

I know I'm in the minority here, but I thought this was just ok. The flavor of the green olives was just too overwhelming, and this is coming from an olive lover! I didn't really receive any compliments on it.


63 Ratings

Oct 04, 2008

OMG!! This is so good and seriously addicting so watch out!! The only change I made was that I halved the recipe. I will definitely make this again.

Oct 04, 2008

Excellent! I was a little worried about the mayo, but I think it went really well in this. I used green olives with pimento because that's what I had - don't know if it was right or wrong, but it turned out great. I added a little flatleaf because I'm always adding it to stuff. This is also a great recipe to play with if you wanted to add different herbs or spices to it. Thanks LOWA!

Oct 09, 2008

This is sooooo good. I made it with Walnuts instead of pecans because that is what I had on hand. I added a little fresh cracked pepper. This one is going on the party/potluck list! Why can't they all be this easy?

May 23, 2009

I've been addicted to this dip since I found it here at Allrecipes! Seriously, it's always in the fridge. The only thing I've changed is , I use spicy olives. My husband got a recipe from a bartender friend of his. We all liked the spicy olives so much, I decided to use them in the dip. Perfection! I purchase the large "Queen Olives" from Costco. You pour out the olive juice and add a splash of lemon juice, fresh cracked black pepper and lots of Tapatio hot sauce. You can use any brand, we just like Tapatio flavor. Shake it all up and let it chill. There really good by themselves too. I use fat free cream cheese and fat free mayo. It still tastes great. Thanks for the recipe!

Nov 15, 2008

I've made this twice already and it's wonderful. It's best when you let it rest in the fridge for a little bit. The flavors marry nicely together. I also used the olives with the pimento in it. We like to drink dirty martinis and we always have a ton of olives leftover since we only use the olive juice. It's nice to find a recipe to use up ALL those olives in. We serve on water crackers. Perfection !

Nov 11, 2008

We LOVED this easy-to-make recipe. My suggestion would be to halve it since a little goes a long way. Serve it with a more bland cracker, like the heart-shaped ones. I couldn't find any ready-sliced olives, so I chopped up the large, pimiento-stuffed style. We thought it was better the next day, which even makes it an even more attractive choice for a party! Thanks, Lowa!


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  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 2.2 g
  • < 1%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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