Description

Rosalynn Carter brought this appetizer recipe with her to the White House from Plains, Georgia. It's a Southern favorite that creates a beautiful display and is absolutely delicious and easy to make.

Ingredients

• 1 c. rough chopped pecans or walnuts
• 16 oz. sharp cheddar cheese block, freshly grated or shredded, 4 c.(not pre-shredded, it won't work)
• 1 small onion, grated (if there's a lot of liquid, squeeze it out)
• 1 c. mayonnaise (not Miracle Whip or low-fat)
• 1/2 t. cayenne pepper, or to taste
• 1 c. strawberry preserves (or more)

Steps

1. Toast the pecans in a large skillet over medium-high heat until fragrant and slightly browned; remove from the skillet; set aside. Reserve a few T. for garnish.
2. Shred the cheddar cheese over a large bowl; add grated onion, mayonnaise, cayenne pepper, and toasted pecans; mix thoroughly.
3. Spoon or scoop the mixture onto a platter; use hands or a spatula to form it into a ring shape. Cover with plastic wrap. Refrigerate at least 2 hours.