Cream Cheese with Pepper and Pecans

16 servings


  1. 3/4 cup jalapeno jelly, red or green
  2. 1 package (8 oz.) cream cheese, softened
  3. 3/4 cup toasted pecans, chopped
  4. assorted crackers

Stir jelly until thinned.

Place cream cheese on a serving plate. Top with jelly. Sprinkle with pecans.

Serve with assorted crackers.

Visit this recipe on the regular website

PWS 41