A delicious cracker topping that is difficult to stop eating.
|1 cup||Roasted Pecans|
|12 slices||Bacon, 2/3 lb. raw|
|8 ozs.||Cheddar Cheese, 2 cups shredded|
|1/4 tsp.||Seasoned Salt|
Prepare Roasted Pecans if necessary. Coarsely chop or break by hand 1 cup roasted pecan halves into about 4 pieces per half and place in a 1 quart or larger bowl.
Fry the Bacon crisp, drain on paper towels and crumble medium fine. Add to the bowl.
Thinly slice the Green Onions and add to the bowl, along with the shredded Cheddar Cheese.
Measure the Mayonnaise into a 1 cup measuring cup, add the Seasoned Salt and blend well. Add the Water and blend it in to a uniform consistency. Blend the seasoned mayonnaise into all the ingredients in the bowl.
Chill and serve with crackers of your choosing.
I've made this with mild cheddar cheese and sharp cheddar cheese and have a slight preference for the sharp cheddar cheese, but that is just a matter of taste. For convenience, I use packaged shredded cheese and created the recipe for the common 8 ounce (2 cup) package size. I've used regular shred and fancy shred and have a slight preference for the fancy shred due to the difference in texture.
Dierberg's web site refers to this as, "Our own version of the famous Nieman Marcus-style cheese spread!"
Since this spread is salty, I would suggest not using a salty cracker. I like Nabisco's Wheatsworth® myself.
Source: My imitation of Dierberg's House Made Cheddar Pecan Spread.
Total Time: 0:45
Yield: 3 cups
Nutrition Facts per Serving:
29g Fat (87.9% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
1 Lean Meat
3 1/2 Fat
0 Other Carbohydrates.
Copyright 2006-2017 by Keith Langeneckert. All rights reserved. Contact WebMaster.