HELOISE Mother's original recipe for olive dip is reprinted

Dear Heloise: A recipe for a dip with cream cheese, green stuffed olives and chopped pecans appeared in your column in the Houston Chronicle. We visited some friends, and I took the recipe and all the ingredients and prepared the dip, which we all enjoyed. Now I cannot find the recipe. Can you please reprint this for me? A Texas Reader, via e-mail
Dear Fellow Texan: You bet your boots and cowboy hat! I would be happy to reprint this original Heloise recipe that was first printed in this column more than 45 years ago and that has been a longtime reader favorite (and mine). For you and anybody else who would like to give it a try, you will need:
6 ounces cream cheese (regular or low-fat), softened
1/2 cup mayonnaise or light mayonnaise
1 cup chopped green salad olives (buy the least-expensive kind, since you chop them up anyway; the jar will say salad olives, and they are usually small pieces of olives and pimentos)
Dash of ground pepper (but no salt)
1/2 cup chopped pecans
Combine the softened cream cheese and the mayonnaise in a bowl. A fork works well to get it all mixed together. Then add the juice from the olive jar and a dash or two of pepper, then mix. Now, fold in the pecans and olives.
This can be served as a thick dip or used as a nice spread on toast or on bread with some tomatoes and lettuce for a tasty sandwich. Heloise
Dear Heloise: A young lady wrote about using baking soda to neutralize hot-pepper juice. The solution is not to get the juice on your hands in the first place. I coat the fingers of the hand with which I hold the pepper with a small amount of cooking oil (coat the whole hand or both hands -- depending on how involved you're going to get). Then chop away. Immediately afterward, put a dab of dish soap on the hand(s), rub it around and rinse. No spreading! No sting! No nada!
Incidentally, add finely chopped jalape & ntilde;os to your meatloaf mix and to your taco meat when you're cooking it. Mmmmmm. Art from Texas
And here's a tasty tidbit about jalape & ntilde;os. If you take a bite of a hot pepper and it is burning-hot, what should you drink to cool your mouth down? Milk! It will cool down the burning quickly. Don't drink water -- it doesn't help at all! Heloise
Dear Heloise: My best friend thought I should send in this hint: When I don't have a full load in the dishwasher, I put my kitchen trash-can lid in with the dishes. It comes out super clean, and I usually do this once a week. With two boys and a husband, it can get dirty from all the hits and misses. Paula in North Carolina
XSend a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.
King Features Syndicate