Spanish Olive Spread

My daughter fell in love with this spread.  This is very good cold served on crackers, or if you would like to serve it with soup, spread it on some French bread and melt under the broiler.  Yum!

• 1 1/2 cups (6-oz.) finely shredded Swiss cheese
• 1 (3-oz.) jar pimiento-stuffed green olives, drained and chopped
• 1/2 cup mayonnaise
• Assorted crackers

In a medium mixing bowl, stir together the shredded Swiss cheese and the chopped olives.  Stir in mayonnaise.  Cover and refrigerate spread for at least 4 hours or up to 24 hours.

Before serving, gently stir mixture. Serve with crackers.

Makes about 20 servings.

“Christ gave everything to make something beautiful of His church.”