Olive-walnut dip

1/2 cup chopped walnuts
1 package (8 ounces) cream cheese, softened
3 green onions, thinly sliced, including tops
10 green olives, chopped
2 teaspoons juice from olive jar

Toast walnuts on a cookie sheet in a 350-degree oven until lightly browned. Combine with remaining ingredients and chill at least one hour. Serve with Pepperidge Farm butterfly crackers or wheat crackers.