Lunch: Blue Moon Inn Cheese Spread Recipe | MyRecipes
Tailgate Tip: Store in airtight container in refrigerator up to 4 days ahead.
Ingredients
1/2 cup pecans
3/4 cup mayonnaise
1/2 cup pimiento-stuffed Spanish olives, chopped
1/3 cup bottled chili sauce
1 teaspoon Worcestershire sauce
1 (10-oz.) block sharp Cheddar cheese, finely shredded
Garnish: sliced pimiento-stuffed Spanish olives
Assorted vegetables and crackers
Instructions
Preheat oven to 350 °. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant. Cool 5 minutes; finely chop pecans.
Stir together mayonnaise and next 3 ingredients until well blended. Stir in cheese and pecans. Garnish, if desired. Serve with vegetables and crackers.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
