Pecan-cheese spread

Yield: 1 servings

Measure Ingredient
4 \N 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 \N Green onions; sliced
\N \N Crackers

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 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.) Serve with crackers.

Serves 6.

Bon Appetit March 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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