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Blue Moon Inn Cheese Spread

Photo: Jennifer Davick; Styling: Amy Burke
Hands-on time 15 mins
Total time 20 mins
Yield Makes 8 servings
Tailgate Tip: Store in airtight container in refrigerator up to 4 days ahead.


  • 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

How to Make It

  1. 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.

  2. Stir together mayonnaise and next 3 ingredients until well blended. Stir in cheese and pecans. Garnish, if desired. Serve with vegetables and crackers.

Also appeared in: All You, None, 2013, Celebrations Special;