Jalapeno-Pecan Cheese Spread


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I like to shape this pepper jelly spread like a Christmas tree around the holidays, but this is a recipe I make year-round. —Charolette Westfall, Houston, TX

Prep: 15 min. + chilling Cook: 5 min.

16 servings

Prep: 15 min. + chilling Cook: 5 min.

16 servings

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup shredded sharp white cheddar cheese
  • 1 cup finely chopped pecans
  • 4 green onions, finely chopped
  • 1/4 cup jalapeno pepper jelly
  • Assorted crackers

2 tablespoons (calculated without crackers): 139 calories, 12g fat (5g saturated fat), 23mg cholesterol, 99mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 3g protein.

  1. In a bowl, beat cream cheese, cheddar cheese, pecans and green onions until blended. On a serving plate, form mixture into desired shape. Refrigerate, covered, at least 2 hours.
  2. In a microwave, warm jelly until melted; spread over cheese spread. Serve with crackers. Yield: 2 cups.

Originally published as Jalapeno-Pecan Cheese Spread in Simple & Delicious December/January 2016

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