6 oz cream cheese (regular or light) softened
1/2 C mayonnaise or light mayonnaise
1 C chopped green salad olives (bits and pieces of green olives in a jar with pimientos)
2 T liquid from salad olives
Dash of ground pepper
1/2 C chopped pecans

Combine cream cheese and mayo in a medium bowl and mix well. Add the liquid from the salad olives and the pepper then mix. Next fold in the pecans and salad olives. Keeps in refrigerator for two weeks if it last that long. ;-D