Difference between revisions of "Pecan-Cheese Spread"
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# Fry [[bacon]] in heavy large skillet over medium heat until crisp. | # Fry [[bacon]] in heavy large skillet over medium heat until crisp. | ||
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# Wrap and refrigerate until firm. (can be prepared 1 week ahead.) | # Wrap and refrigerate until firm. (can be prepared 1 week ahead.) | ||
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[[Category:Cream cheese Recipes]] | [[Category:Cream cheese Recipes]] | ||
Latest revision as of 16:23, 11 July 2012
Description
Contributed by Jenn B aka Mom2Sam And Tiny at World Recipes Y-Group
- Serve with crackers.
- Serves 6
Ingredients
- 4 bacon slices
- ¾ cup pecan pieces
- 2 cups firmly packed grated Cheddar
- 4 ounces cream cheese, room temperature
- 2 tablespoons mayonnaise
- ⅛ teaspoon hot pepper sauce (such as Tabasco)
- ⅛ teaspoon Worcestershire sauce
- 3 green onions, sliced
- crackers
Procedures
- Fry bacon in heavy large skillet over medium heat until crisp.
- Transfer to paper towel to cool.
- Add pecans to drippings and cook until golden brown, stirring occasionally, about 5 minutes.
- Transfer to paper towel to cool. Season with salt.
- Blend cheddar, cream cheese, mayonnaise, hot pepper sauce sauce and worcestershire sauce in processor until smooth.
- Transfer to bowl and stir in green onions.
- Crumble bacon and add to mixture.
- Line cookie sheet with plastic, forming 8-inch strip. Freeze 20 minutes to firm slightly.
- Using plastic as aid, form log shape. Remove plastic; Roll log in pecans to coat.
- Wrap and refrigerate until firm. (can be prepared 1 week ahead.)
