Thursday, March 5, 2009

Raspberry Cheese Spread

4 oz cream cheese
1 cup mayo
2 cups mozzarella
2 cups cheddar
1 cup chopped pecans
1/2 cup raspberry preserves

In medium bowl, beat cream cheese and mayo.  Beat in cheeses.  Stir in pecans.  Spread into plastic wrap lined 9-inch round dish (I used a pie plate).  Refrigerate until set.  Invert onto plate and cover with raspberry preserves.  Serve with crackers or pita chips.

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