Blue Moon Inn Cheese Spread

4 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick; Styling: Amy Burke
Hands-on Time
15 Mins
Total Time
20 Mins
Yield
Makes 8 servings
September 2011
RECIPE BY Southern Living

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

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

How to Make It

Step 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.

Step 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

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Ratings & Reviews

LeahCS's Review

Ginlyon
December 01, 2013
This recipe is terrible. It's too salty and the flavors don't work well together. It tastes like Cheddar cheese and chili sauce. It looks awful as well. I regret making it because it was a waste of a lot of Cheddar and pecans.

karenfar's Review

LeahCS
March 11, 2013
We had this for our gourmet group and it is EXCELLENT. It doesn't work well with veggies though, definitely crackers.

Ginlyon's Review

mduffy
December 21, 2012
N/A

mduffy's Review

karenfar
September 03, 2011
this is excellent...
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