|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|
- 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