We have staple appetizers at my house. Ones that are made without glancing at the recipe and also, made over and over. I can count on a request for this recipe from several friends if they are coming over. I first learned of this recipe from a friend in Victoria, Texas. BJ and her mom shared this with me close to 15 years ago. This recipe takes a cheese dip to a whole new level. Enjoy a small amount on a Friday afternoon happy hour, yet it has a great look for parties and showers. You will love appearance of this dip. However, the taste is full of flavor…cheese, spice, and sweet. Enjoy!
6 1/2 inch springform pan
1 1/2 lbs. of grated cheddar cheese (half mild, half sharp) I prefer the regular grated, not the finely grated.
1 1/2 cups mayo (yes, I have used fat free and also light)
3 green onions, diced
dash of tabasco (give the bottle a good 3-5 shakes)
3/4 cup pecans, optional
1 jar raspberry preserves (I prefer Smuckers)
Wheat Thins/Ritz crackers
Let cheese stand a room temperature for 30 minutes. Add the rest of the ingredients, minus the pecans. Blend well with wooden spoon. If you aren’t using a springform pan, mold and wrap in saran wrap. I like to mold mine in a round mound with the top flat using the palm of my hand, and about 2 to 3 inches thick. Chill for 3-4 hours.
Put the chilled cheese ball (again, keep the top of the ball flat) out on a pretty plate. Spread raspberry preserves over the top of the cheese, covering completely with the preserves. Let the preserves drizzle down the sides. I typically use about half a jar of the preserves. Sprinkle the top with pecans. If you are a pecan lover, the pecans can be added in the mixture when mixing all the ingredients together.
Serve with Wheat Thins or Ritz, or a combination of both.