2 cups Cheddar cheese, shredded
2 cups Florida pecans, chopped
6 Florida green onions, chopped (6 to 8)
2 tablespoons Florida parsley, chopped
8 ounces light cream cheese
1 teaspoon reduced fat mayonnaise
10 ounces Florida pepper jelly, red or green
Servings: 12
1. Mix together Cheddar cheese, pecans, green onions, parsley, cream cheese and mayonnaise. Spread in glass pie plate or quiche dish. Cover and let stand in refrigerator for at least 2 hours or overnight.
2. When ready to serve, cover cheese mixture with pepper jelly. Serve with crackers. Keeps well in refrigerator 2 to 3 days.
Serves 10 - 12.
Notes: The pepper jelly used to test this recipe was donated by Blackberry Patch of Tallahassee, a member of the Fresh from Florida campaign and a wonderful creator of many delicious jellies, jams, syrups and sauces.
Serving Ideas: Top with half red pepper jelly and half green pepper jelly and decorate table with holly leaves and berries for the holiday season.
2 cups Florida pecans, chopped
6 Florida green onions, chopped (6 to 8)
2 tablespoons Florida parsley, chopped
8 ounces light cream cheese
1 teaspoon reduced fat mayonnaise
10 ounces Florida pepper jelly, red or green
Servings: 12
1. Mix together Cheddar cheese, pecans, green onions, parsley, cream cheese and mayonnaise. Spread in glass pie plate or quiche dish. Cover and let stand in refrigerator for at least 2 hours or overnight.
2. When ready to serve, cover cheese mixture with pepper jelly. Serve with crackers. Keeps well in refrigerator 2 to 3 days.
Serves 10 - 12.
Notes: The pepper jelly used to test this recipe was donated by Blackberry Patch of Tallahassee, a member of the Fresh from Florida campaign and a wonderful creator of many delicious jellies, jams, syrups and sauces.
Serving Ideas: Top with half red pepper jelly and half green pepper jelly and decorate table with holly leaves and berries for the holiday season.
Last edited by a moderator:
