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Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
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
Assorted crackers
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.
Stir together mayonnaise and next 3 ingredients until well blended. Stir in cheese and pecans. Garnish, if desired. Serve with vegetables and crackers. Store in airtight container in refrigerator up to 4 days ahead. Serves 8
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TAILGATE CHEESE SPREAD
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Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
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
Assorted crackers
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.
Stir together mayonnaise and next 3 ingredients until well blended. Stir in cheese and pecans. Garnish, if desired. Serve with vegetables and crackers. Store in airtight container in refrigerator up to 4 days ahead. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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