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Photo by: Photo: Jennifer Davick; Styling: Amy Burke

Blue Moon Inn Cheese Spread

Tailgate Tip: Store in airtight container in refrigerator up to 4 days ahead.

Southern Living SEPTEMBER 2011

Yield: Makes 8 servings
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.

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Blue Moon Inn Cheese Spread recipe