Every year around Christmas I make martini spread. It’s vermouth-free, so it can be eaten around an open flame, but I warn you—it’s stout. So if you’re “iffy” on green olives, you can cut back on the ratio by half and add more pecans.
This is also a vegan version, but it can be easily adapted using standard cream cheese and mayonnaise.
6 oz. vegan cream “cheese”, softened at room temperature
½ c. Reduced Fat Vegenaise
1 c. chopped green olives
2 Tbsp. olive juice
½ c. chopped pecans
Black pepper (to taste)
Using a fork, thoroughly blend cream “cheese” and Vegenaise in a medium bowl. Stir in olive juice and pepper. Lastly, fold in olives and pecans.
Serve cold in a vintage 1960s dish or in a martini glass, garnished with an olive on a tooth pick.