My cousin Steve and his wife Becky raved about an appetizer they had at a local restaurant. One night, when we were discussing it, my friend Deloris overheard and spoke up, wondering aloud whether the recipe was one developed by a local company, The Prairie Gypsies, which does catering and sells products. Sure enough, that was it. They make it to serve as a dip, or a spread on crackers. My variation puts it on baked low carb tortilla rounds and adds a teaspoon of worcestershire sauce and 1/8 tsp. garlic powder. If you don’t mind a little sugar, order the Prairie Gypsies’ Red Hot Lover Pepper Jam to use as a topping.
- 1 c. shredded cheddar cheese
- 4 oz. softened cream cheese
- 1 tsp. Worcestershire sauce
- 1/8 tsp. garlic powder
- 1 c. chopped pecans
- 1 c. chopped green onion
- Jalapeño or pepper jelly (sugar-free, if you can get it)
Chop the green onions and pecans. Mix the worcestershire sauce and garlic powder into the cream cheese. Add the cheddar cheese, pecans, green onions. Mix well. Either form into a ball, like a cheese ball with the jelly on top, and put on a plate surrounded with something to spread it on (or by celery sticks), or spread individual servings onto very plain crackers or baked low carb tortilla rounds and top with a small dollop of the jelly.
The Prairie Gypsies called it Gone in 60 Seconds. I call my version Now You See ‘Em, for the same reason — “Look quick, darlin’, it ain’t gonna be around long!”