My friend Margaret served the loveliest appetizers for the open house for her Oklahoma City store, Garden Gate Antiques. My house and yard are full of “treasures” I’ve purchased from her over the years. When I looked at one particular appetizer, I couldn’t figure out what it was. Being the picky eater that I am, I wasn’t about to simply taste test it. What a relief to learn it was chock full of ingredients I love. Margaret made several batches throughout the day, as it got quickly scarfed up each time. Quick, easy, tasty, pretty – what’s not to love?
- 2 cups shredded cheddar cheese
- 4 Tbsp. mayo
- 3 chopped green onions
- 6-8 slices of cooked bacon, chopped
- ½ cup finely chopped pecans.
- Chop or cut the bacon into pieces. It browns faster that way. A word to the wise — if you use thick bacon, only use three slices in this recipe. If you’re like me, and you like to cook up a bunch at once and freeze it, you’ll use about 1/3 cup cooked bacon in this recipe. Finely chop the green onions.
I decided to lightly toast my pecans. Takes about 3 minutes over low heat. Did you know you should start bacon in a cold skillet? Yep. While the bacon is cooking, go ahead and measure your cheese and add it to the chopped green onion.
I cooked a bunch of bacon. If you add too much to this recipe, it makes it way too salty. Add the remaining ingredients. Stir. Chill for a couple of hours so the flavors really meld. Serve with low carb toast points, crackers, or even vegetables.
(Originally published March, 2011.)
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