Reviewed: Oct. 31, 2009

Thinking the green olives may be a bit salty, and being a BIG fan of black olives- I cheated and used a 4.5 oz can of chopped black olives. Cut back the mayo a bit and added some garlic salt to taste. My husband couldn't keep away from the bowl! Can't wait to see how it tastes after the flavors have come together in the fridge

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MBURNETTE1

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Reviewed: Sep. 20, 2009

Definitely add fresh cracked pepper. Use a food processor for cream cheese and mayo; stir in nuts and olives by hand. Not really special but a good quick spread.

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Whole Chef

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Roswell, Georgia, USA

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Reviewed: Aug. 12, 2009

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!

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Leslie

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Reviewed: Jul. 29, 2009

I thought this was just alright....very salty, because of the olives obviously. And I made it the nite before and my pecans got limp....recommend adding those last minute. Took it to a party and had A LOT left over...never a good sign

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TONIBAG

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Reviewed: Jul. 28, 2009

So salty and delicious! My husband and I couldn't keep our hands out of it! I used a food processor to mix all the ingredients.

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jennifermorse

Cooking Level: Intermediate

Living In: Moore, Oklahoma, USA

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Reviewed: May 17, 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!

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LINLOU

Cooking Level: Intermediate

Home Town: Monrovia, California, USA

Living In: Hesperia, California, USA

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Reviewed: Mar. 22, 2009

Great combination of ingredients and perfect consistency for spreading. This would also be good as a spread for sandwiches!

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Feb. 4, 2009

I've made this twice now. The first time, exactly like the recipe says and it was a hit at a pot-luck. The second time I used onion and chive cream cheese, added some black pepper and a little Mrs. Dash seasoning. It was even better this way. I love it, but its not for those on a low sodium diet however!

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Madison's

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Reviewed: Jan. 27, 2009

I made this for our Christmas Eve family gathering. I have a hard time mixing this, so I add 1 tablespoon of olive juice to the mixture. Makes it so much easier. I just love the flavor. Thanks!

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SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Nov. 27, 2008

EXCELLENT

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jane

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Reviewed: Nov. 23, 2008

This is a great recipe! My Mom has made these for years. They are good w/ walnuts instead of pecans too.

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BRICYN

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Reviewed: Nov. 19, 2008

I made for work and home. My family enjoyed (but we really like olives). Was a hit at work too. Very easy to make.

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TIREDWTWINS

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Reviewed: 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 !

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paslea1987

Cooking Level: Expert

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Reviewed: 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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Marianne

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

This was alright. Somewhat bland, and it really doesn't look the best!!!

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pipersma

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Reviewed: Nov. 4, 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.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

OK - I failed to specify that the olives should be sliced green olives with pimentos. They're also called Salad Olives. Enjoy!

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LOWA

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

DOUBLE OMG This is seriously wonderful. I recently made it for a group we entertained, and it was such a hit. I don't care for green olives, but this was delicious. I liked it best on the round butter (Ritz) crackers.

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tahzammela

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Reviewed: Oct. 27, 2008

Didn't really care for this dip... The olives were too overpowering. Don't think I'll make it again...

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Cooking Kat

Cooking Level: Expert

Home Town: Greeley, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 19, 2008

Okay, I really like this when I taste the olive in the spread. I don't taste it every single bite bc I stupidly dumped whole olives in the mixture then realized they were supposed to be sliced. Oops. Anyway, I took a knife and cut in, but obviously didn't slice them as fine as they should be. So, if I follow the recipe correctly I think it's lovely. :o) I, too, used pimento stuffed olives--all I had, and I've never been able to find green olives without pimentos, but maybe that's just my grocery stores. Thanks for the recipe!

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