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Raspberry Pecan Cheese Spread

Raspberry Pecan Cheese Spread

Raspberry Pecan Cheese Spread


2 cups of finely shredded sharp and/or jack cheese  

1 bunch green onions chopped

˝ cup finely chopped pecans


Red Raspberry Preserves


Mix the cheese, onions and pecans in a bowl.  Add mayonnaise until it clumps together.  You can do more or less according to taste (I don’t use that much and prefer it that way).   Make sure it’s not too dry as it is hard to spread that way.  Line a small container, such as a Tupperware square container, with plastic wrap and place the mixture in it and mold to container, cover and refrigerate overnight or for a few hours.  


Once you are ready to serve, remove from the “mold” and place on serving dish. Spread your preferred amount of preserves on the top of the spread and serve with crackers, Melba toast or French baguette oven toasted crispy.


Tip:  Sherry  says she prefers to shred her own cheese, but you can use the fine pre-shredded cheese also.  She usually uses a blend of yellow and white cheeses, like a Sharp Cheddar, Monterrey Jack or Mozzarella.

She used mostly the green portion of the chopped green onions, very little white.

She also prefers the Red Raspberry preserves with the seeds in it!

...from Sherry


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