Categories: Cheese Dip
Ingredients
- 1 cup finely shredded cheddar cheese (*measure after shredding, but pack it down in the measuring cup—I prefer a sharp cheddar)
- 1 cup of finely chopped pecans (measure after chopping)
- 8-ounce package softened cream cheese (the brick kind, not the whipped kind in the crock)
- 1/2 cup finely chopped green onions (you can use up to an inch of the stem)
- 1 small jar jalapeno jelly (I used Knott's)
Directions
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Combine all ingredients except the jalapeno jelly. Pack them into a small round mold, or form a ball. and flatten to resemble a hockey puck (or baby Brie if you’re not from Minnesota and into winter sports.)
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Chill the cheese round for at least 2 hours. (Overnight or even over several days is fine, too)
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When you’re ready to serve, place the cheese round on a pretty serving plate. Heat the jalapeno jelly in the microwave for a few seconds until you can stir it smooth. Then spoon approximately ½ cup over the top of the cheese round, letting it drip down the sides and puddle on the plate. Accompany it with a basket of crackers or cocktail bread, and enjoy.