Pepper Jelly Cheese Dip
| Pepper Jelly Cheese Dip | Print |
Recipe By: Alice Morrow
Ingredients
- 1 c. chopped roasted pecans
- 4 c. finely shredded extra sharp cheddar cheese (at room temp)
- ½ c. Mcilhenny Hot Mayo
- Extra Tabasco
- 1 bunch of green onions, chopped (green part only)
- 1-2 jars of red or green pepper jelly (Tabasco makes this also other companies)
Instructions
- Toss pecans with 1 T. melted butter in a bowl. Salt if necessary.
- Place pecans in thin layer on baking sheet and roast in oven set 300 for 10 minutes. Remove and cool. Or just buy roasted pecans.
- In a bowl, combine cheese, ½ of pecans, ½ of chopped green onions, mayo and Tabasco to your taste. Blend with blender until evenly mixed.
- Take your hands and work it until it is smooth.
- Spread mixture on a serving dish that has a lip on it like a pie plate.
- At this point you can cover and refrigerate. You can make this 2-3 days ahead.
- When ready to serve, cover top with pepper jelly.
- Sprinkle top with remaining pecans and green onions. Chill to set for at least an hour. Can also be made day ahead.
- Serve with corn chips or wheat thins or your favorite crackers.
Notes
*****When I have some leftover, I scrape it all together and make a ball or log shape, wrap in saran wrap and foil and place in freezer. Just defrost in refrigerator and you will have an instant cheese ball.
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