Carol Jackson’s Jalapeno Dip

July 1985

• ¾ C sharp cheddar, grated
• 1 5 oz jar of Kraft Pimento Cheese spread
• 1 5 oz jar of Old English cheese spread
• 8 oz cream cheese
• ½ can of pickled jalapenos, diced (Mom only uses a couple of jalapenos and removes seeds, but sometimes adds more - it's all about your personal heat tolerance)
• 1 T onion juice
• 1 clove garlic, minced
• ½ C chopped pecans

Mix everything together except for the pecans. Form into a ball & chill. Once it's well-chilled, roll in pecans & serve!