Most days I would rather just have a plate full of different appetizers than a main dish. What I like most about going to parties is getting to do just that, and being able to see what kinds of new things are available. Just when you think you’ve seen it all, someone brings something like Captain’s Wafers wrapped in bacon and Parmesan cheese, or cream cheese covered with caramel and toffee bits, or chocolate chip cheese ball.
During my time in the Junior League we put together a cookbook as a fundraiser called Furniture City Feasts Restored. Everyone submitted recipes to the committee that were tested by other members and then included in the book. We also got to make a lot of the recipes for samples at various functions and cookbook sales. I loved being able to try all the members’ best recipes. The book also includes some of the most popular recipes from the original Furniture City Feasts cookbook, published in1971, like The YWCA’s Famous Rolls and Cucumber Congealed Salad and Neighbor Tater Stuff (most requested).
When I am feeling like some olives, I often make this Olive Dip recipe from the cookbook. When I first tasted it I didn’t know what was in it, and I never would have guessed it contained pecans. Surprise, surprise. This is so good, and you can eat it with wheat crackers, pita chips, or my favorite – pretzels. Make some for the Superbowl, or an ACC basketball game, or just for the heck of it.
from Furniture City Feasts Restored
makes about 3 1/2 cups
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup pimento-stuffed green olives, drained and chopped (reserve liquid)
- 1 cup finely chopped pecans
- 2 tablespoons liquid drained from the olives
- Beat the cream cheese in a medium mixing bowl until fluffy.
- Add the mayonnaise, olives, pecans and olive liquid and mix well.
- Spoon into a serving dish. Serve with thin wheat crackers.