Categories: Appetizers- snacks

Ingredients

• 1 1/2 cups chopped pecans
• 4 (8oz.) pkg. cream cheese, softened and divided
• 3 Tbsp. mustard-mayonnaise sauce, divided
• 1 (8oz.) pkg. refrigerated shredded sharp Cheddar cheese
• 1 (7oz.) can crushed pineapple, drained
• 1/2 cup chopped green onions
• 2 tsp. dried mint
• 1 1/4 cups orange marmalade, divided
• 1 Tbsp. mayonnaise
• 2 Tbsp. dried orange peel
• 2 to 3 tsp. orange extract
• Garnish: Toasted pecan halves

Directions

1. Bake chopped pecans in a shallow pan at 300 degrees, stirring occasionally, 7 to 10 minutes or until lightly toasted. Cool.

2. Process 2 pkg. cream cheese, 2 Tbsp. mustard-mayonnaise sauce, and next 4 ingredients in a food processor until blended, stopping to scrape down sides. Press mixture into bottom of a plastic wrap-lines 9-inch springform pan, and sprinkle with chopped pecans.

3. Process remaining 2 pkg. cream cheese, remaining 1 Tbsp. mustard-mayonnaise sauce, 2/3 cup orange marmalade, and next 3 ingredients in food processor until smooth, stopping to scrape down sides. Spread mixture over pecans, pressing until smooth

4. Cover and chill up to 3 days. Remove from pan; spread with remaining marmalade, and garnish, if desired. Serve with gingersnaps.

5. about 30 appetizers

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