This classic app is the perfect party treat made simple from Adrianna Adarme of A Cozy Kitchen.
What You Need
Original recipe yields 1 serving
3/4 cup pecans
8 ounces cream cheese, at room temperature
1 garlic clove, minced
1 small dill pickle, minced
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 4-ounce jar pimento s, drained and diced
fresh ground black pepper, to taste
2 teaspoons hot sauce
1/4 teaspoon ground cayenne pepper
Reynolds Wrap® Aluminum Foil
vegetables such as radishes, celery or carrots
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Let's Make It
Preheat oven to 350 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Spread the pecans on the foil-lined sheet and toast in the oven for 7–10 minutes. Remove and allow to cool completely. When cooled, give the pecans a rough chop and return to the foil-lined baking sheet.
In a stand mixer fitted with a paddle attachment, mix the cream cheese, garlic, pickle, cheddar cheese, Monterey Jack, pimentos, black pepper, hot sauce and pinch of cayenne pepper. Turn the mixer to medium speed and mix for about a minute. Transfer to a small bowl, cover with plastic wrap and chill for at least 2 hours or up to 3 days.
Form chilled mixture into a ball, and smooth out by hand. Roll the ball in the toasted chopped pecans. Keep in the fridge until you’re ready to serve.
Serve on a plate or board with an array of crackers or veggies like carrots, celery or radishes.
Reynolds Kitchen Tip
Use Reynolds Wrap® Aluminum Foil to perfectly roast nuts that won’t stick.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.