Cream Cheese-Olive Spread Ingredients 1 (8-oz.) package cream cheese, softened 1/2 cup finely chopped pimiento-stuffed Spanish olives 1 tablespoon mayonnaise 1/2 cup chopped pecans 1/4 cup chopped fresh chives Directions Step 1 Stir together cream cheese, Spanish olives, and 1 Tbsp. mayonnaise. Shape cream cheese mixture into 2 (6-inch) logs; wrap in plastic wrap, and chill at least 30 minutes, or store in the refrigerator in an airtight container up to 2 days. Step 2 Place pecans in a single layer in a shallow pan. Step 3 Bake pecans at 350° for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool. Step 4 Roll cream cheese log in chopped chives and toasted pecans just before serving.