Olive Pecan Spread

1 (8 oz) package cream cheese, softened
½ cup mayonnaise
2 tablespoons liquid from salad olives
Dash of black pepper
½ cup chopped Pecans
1 cup salad olives, chopped

Combine cream cheese and mayonnaise, mix well. Add liquid and black pepper, mix. Fold in Pecans and salad olives.

Store in refrigerator up to 1 week. Spread on French bread wedges, crackers or use to stuff celery.