Skip to content
Pepper Jelly Cheese Dip

Pepper Jelly Cheese Dip

Pepper Jelly Cheese Dip

Pepper Jelly Cheese Dip
Print
Recipe By:
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
  1. Toss pecans with 1 T. melted butter in a bowl. Salt if necessary.
  2. 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.
  3. 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.
  4. Take your hands and work it until it is smooth.
  5. Spread mixture on a serving dish that has a lip on it like a pie plate.
  6. At this point you can cover and refrigerate. You can make this 2-3 days ahead.
  7. When ready to serve, cover top with pepper jelly.
  8. Sprinkle top with remaining pecans and green onions. Chill to set for at least an hour. Can also be made day ahead.
  9. 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.
 

Print Friendly, PDF & Email
Back To Top