We had this for our gourmet group and it is EXCELLENT. It doesn't work well with veggies though, definitely crackers.
Blue Moon Inn Cheese Spread
Photo: Jennifer Davick; Styling: Amy Burke
Tailgate Tip: Store in airtight container in refrigerator up to 4 days ahead.
Yield: Makes 8 servings
Total:
Recipe from
More From Southern Living
Recipe Time
Hands On:
15 Minutes
Total:
20 Minutes
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
Preparation
- 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.
Blue Moon Inn Cheese Spread Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Cheese
- COOKING METHOD: Bake
- PUBLICATION: Southern Living
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