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Our Olive Spread is made with briny green olives and buttery pecans. Perfect for holiday parties – just serve with crackers or crostini!
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Holiday parties require olive spread, that’s the law.
Meet Your New Party Bestie.
I’ve basically been hosting parties every single weekend for the past 6 months solely because I want to make and eat dip as often as possible.
If you’ve been invited to my house under the guise of ‘Oh, I’ve missed you, let’s get together and chat!’ it’s all been one big lie. I don’t miss you. I miss dip. You’re just here to help me eat it.
This olive spread has been a favorite of mine for years now, partially because it’s so boldly flavored thanks to the abundance of briny, punchy green olives, but also because I like watching people’s reaction to green olives. People either really love them or really hate them and if you have friends who really love them, they are going to lose it over this olive spread.
Put a small dish of this out on your next charcuterie board or with a veggie tray.
Have leftovers? Spread it between some soft, squishy, white bread for a quick lunch with big flavor.
Ingredient Notes:
Cream Cheese – This rich, creamy spread starts with room temperature, softened cream cheese for easy mixing.
Mayonnaise – It’ll add more creamy texture and savory flavor to the spread. Please don’t use Miracle Whip here as they sweetness won’t pair well with the green olives.
Green Olives – We love the briny, salty flavor of green olives with the cream cheese. The creamy flavor helps cut down on some of the saltiness which makes it a great combination!
Pecans – Some finely diced pecans will add crunchy texture to the spread along with some nutty flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Olive Spread:
Add everything to a mixing bowl and stir well to combine. You can do this by hand or with an electric mixer.
Once the mixture is combined, cover and refrigerate for an hour or longer to let the flavors meld. Serve with your favorite crackers.
Leftover Snack Turned Lunch…
If you’re lucky enough to have any leftover olive spread after your big party, go ahead and turn it into lunch! Just slather the olive spread between a couple of slices of bread (we go for the soft, white, squishy, nutritionally questionable white bread here) and dig in.
Helpful Tip!
Freezing & Storage Instructions:
You can keep this olive spread stored in the refrigerator for about 3 to 4 days in a covered container. It’s best after it has had a bit of time to chill in the fridge so this is a good recipe for making ahead of time!
I would not recommend trying to freeze this recipe. The mayo will separate and the cream cheese may not hold up as well after freezing.
Green Olive & Pecan Spread
Ingredients
- 8 ounces cream cheese room temperature
- 1/2 cup mayonnaise
- 1 cup green olives finely diced
- 1 cup pecans finely diced
Instructions
- Add everything to a mixing bowl and stir together by hand or with an electric mixer until well combined.
- Cover and refrigerate for one hour before serving to let the flavors meld. You may make this up to 2 days in advance.
- Serve with crackers either cold from the fridge or at room temperature.
Elena says
Love how quick and easy this was to put together. Will add it to our holiday menu for sure!
Karly Campbell says
Thank you, Elena! <3
Susan says
I’ve been making this dip for years, and it’s one of my favorites. I’ll sometimes mix in some shredded swiss cheese to bulk it up a bit. Always a hit!
Karly Campbell says
I’m so glad you enjoy the recipe! I bet it’s great with swiss!
Leigh Downey says
This is a great spread. Love it!
susan e blank says
Yum I read your recipe, will have to make it soon, I know it will be delicious. I’m thinking of putting it on a bagel. Your recipe is close to what I always put on them except I use walnuts.