Best Olive Nut Sandwich Recipes

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HELOISE'S OLIVE NUT DIP OR SANDWICH SPREAD



Heloise's Olive Nut Dip or Sandwich Spread image

Make and share this Heloise's Olive Nut Dip or Sandwich Spread recipe from Food.com.

Provided by Bren in LR

Categories     < 4 Hours

Time 1h15m

Yield 2 cups

Number Of Ingredients 6

8 ounces cream cheese, softened
1/2 cup real mayonnaise
1/2 cup pecans, chopped
1 cup sliced olive (the jar will say salad olives and is filled with bits and pieces of olives and pimientos)
2 tablespoons juice from the olive jars
1 dash pepper (but no salt)

Steps:

  • Mix all ingredients well and refrigerate for an hour or so.
  • Serve as a dip or sandwich spread.

Nutrition Facts : Calories 654.2, Fat 65.7, SaturatedFat 24.6, Cholesterol 125, Sodium 858.6, Carbohydrate 12.6, Fiber 4.8, Sugar 4.7, Protein 9.8

HELOISE'S OLIVE NUT SANDWICH SPREAD



Heloise's Olive Nut Sandwich Spread image

Make and share this Heloise's Olive Nut Sandwich Spread recipe from Food.com.

Provided by ElaineAnn

Categories     < 15 Mins

Time 10m

Yield 12 serving(s)

Number Of Ingredients 6

6 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup pecans, chopped
1 cup black olives, chopped
2 tablespoons olive juice
pepper, to taste

Steps:

  • Let cream cheese stand at room temperature until soft. Mash with a fork and add mayonnaise.
  • Add chopped pecans, olives and olive juice. Stir well.
  • Add pepper to taste.
  • The mixture should be mushy.
  • Store in pint jars for 24 to 48 hours. It will thicken.
  • Good on crackers, thin toast, or thin bread and lettuce.

OLIVE NUT SANDWICH



Olive Nut Sandwich image

This is a great change-of-pace sandwich. I originally got the idea from www.worldwiderecipes.com, though I've made some changes. For example, the recipe there called for parsley, which I changed to lettuce because I like the texture that lettuce adds -- and because I donĀ“t usually keep parsley on hand!

Provided by CatlingMex

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

2 slices whole wheat bread (or try rye or pumpernickel)
2 tablespoons cream cheese, softened
6 pimento stuffed olives, sliced
2 tablespoons pecan halves, chopped (or use walnuts)
1/3 cup lettuce, very finely chopped

Steps:

  • Lightly toast the bread.
  • Spread on the cream cheese, then top with olive slices, chopped nuts, and lettuce chopped as finely as you can get it.
  • Cut in two from corner to corner, and serve.

Nutrition Facts : Calories 324.6, Fat 21.2, SaturatedFat 7.6, Cholesterol 31.9, Sodium 384.3, Carbohydrate 28.6, Fiber 5.2, Sugar 3.8, Protein 8.9

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