Raspberry Cheese Spread

We have staple appetizers at my house, ones I make without glancing at the recipe and 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 and it’s been a favorite on this site since 2011.   This recipe takes a cheese dip to a whole new level.  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 and regular, not finely grated)
1 1/2 cups mayo (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 at room temperature for 30 minutes.  Add the rest of the ingredients, minus the pecans.  Blend well with a wooden spoon.  If you aren’t using a springform pan, mold and wrap in plastic 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 it 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 to the mixture when mixing all the ingredients. 

Serve with Wheat Thins or Ritz, or a combination of both.