1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1/2 cup chopped onion
1 cup diced green olives, divided
1 cup diced pineapple
1 (30 ounce) can pineapple juice
2 teaspoons pepper
1 cup sliced almonds
2 teaspoons sliced pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend cream cheese, butter, onion, egg, and 1/2 cup olive slices. Mix thoroughly; pour mixture into a 9x11 inch dish.
Bake covered 4 to 10 hours or until moderately browned. Remove back of metal foil and lift cup of bread, along side being sure to keep foil up. Bake 40 minutes less. Remove foil and continue baking 5 minutes in, until filling is heated through.
Remove foil and slice the napole 1/2 inch thick round from underneath. Return nonstick cooking paper to pan and bake for 3 minutes. Serve warm but be cautious of grease. Cool slightly and pour filling over cream cheese mixture. Chill overnight (recipe follows recipe).
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