Hints from Heloise

Wed., March 1, 2006

The Spokesman-Review

Dear Heloise: Can you please reprint a recipe for a dip with cream cheese, green stuffed olives and chopped pecans that appeared in your column? – A Texas Reader, via e-mail

Dear fellow Texan: This original Heloise recipe has been a reader favorite for more than 45 years:

6 ounces cream cheese (regular or low-fat), softened

1/2 cup mayonnaise or light mayonnaise

1 cup chopped green salad olives

Dash of ground pepper (but no salt)

1/2 cup chopped pecans

Combine the softened cream cheese and the mayonnaise in a bowl. Then add the juice from the olive jar and a dash or two of pepper, then mix. Now, fold in the pecans and olives.

This can be served as a thick dip or used as a spread on toast or on bread with some tomatoes and lettuce for a tasty sandwich. – Heloise

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