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Olive Pecan Spread

Olive Pecan Spread

Laura Hager Hansgen

"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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1 h 10 m servings 208 cals
Serving size has been adjusted!
Original recipe yields 12 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 59
  1. 72 Ratings

Most helpful positive review

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 cr...

Most helpful critical review

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 com...

Most helpful
Most positive
Least positive

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 cr...

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.

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 i...

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 bart...

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 t...

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 i...

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...

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 calle...

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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