Olive Pecan Spread

Olive Pecan Spread

Laura Hager Hansgen 8

"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."

Ingredients 1 h 10 m {{adjustedServings}} servings 208 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • 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

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  • Prep

  • Ready In

  1. Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving.
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Reviews 52

  1. 63 Ratings

crazycatlady -  "CCL"

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 crackers. I resisted the urge to add any seasonings/spices and was very happy at how tasty this is with just the four ingredients listed. This recipe is a keeper. Lowa, thanks for sharing your recipe!


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 it turned out great. I added a little flatleaf because I'm always adding it to stuff. This is also a great recipe to play with if you wanted to add different herbs or spices to it. Thanks LOWA!