Ingredients
| ½ Cup Pecans |
| ¾ Cup Mayonnaise |
| ½ Cup Pimiento-Stuffed Spanish Olives, Chopped |
| 1/3 Cup Bottled Chili Sauce |
| 1 Tsp. Worcestershire Sauce |
| 1 (10 oz.) Sharp Cheddar Cheese, Finely Shredded |
| Garnish: Sliced Pimiento-Stuffed Spanish Olives Serve with Assorted Vegetables and Crackers |
Instructions
- Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant. Cool 5 minutes; finely chop pecans.
- Stir together mayonnaise, olives, chili sauce and Worcestershire sauce until well blended. Stir in cheese and pecans. Garnish, if desired.
Yield: 8 servings. Total Time: 20 minutes Tailgate Tip: Store in airtight container in refrigerator up to 4 days ahead