Directions:
- Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, until blended.
- Toast the pecans. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through.
- Shred the cheese. Fresh cheese makes a difference.
- Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks, bread or assorted crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 672.51 Kcal (2816 kJ) | ||
| Calories from fat | 646.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.85g | 111% | |
|---|---|---|---|
| Cholesterol | 27.92mg | 9% | |
| Sodium | 387.74mg | 16% | |
| Potassium | 186.56mg | 4% | |
| Total Carbs | 6.49g | 2% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 5.63g | 11% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.2mg | 7% | |
| Calcium | 66mg | 7% | |
| Amount Per 100 g | |||
| Calories | 638.16 Kcal (2672 kJ) | ||
| Calories from fat | 613.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.18g | 111% | |
|---|---|---|---|
| Cholesterol | 26.49mg | 9% | |
| Sodium | 367.93mg | 16% | |
| Potassium | 177.03mg | 4% | |
| Total Carbs | 6.16g | 2% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 5.35g | 11% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.2mg | 7% | |
| Calcium | 62.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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