73. Spicy Party Spread

From 1997 Southern Living Annual Recipes

Don't let this picture keep you from making this dish...I could not make it photograph well, but it was ridiculously delicious!

The oddest part of this recipe when I first read it was the pecans...and I still can't figure them out. You can't pick up their taste or the texture in this dish.

That said, it was soooo good. It was creamy, cheesy, and "taco" spicy (almost like it had meat in it). Next time, I think I'll add pickled jalapeno slices on top at the end, for color, texture, and a little extra kick.

This is a fantastic football party dip...it's great hot or room temp. The dish was cleaned out in no time!

1/3 cup chopped pecans

1 1/2 teaspoons butter or margarine, melted
Pinch of salt
1 (8-ounce) package cream cheese, softened
2 tablespoons taco seasoning
2 to 3 green onions, chopped
1/3 cup (1.3 ounces) shredded Cheddar cheese
1/2 cup picante sauce


Bake pecans in a shallow pan at 275°, stirring occasionally, 20 to 30 minutes or until toasted. Stir in butter, and sprinkle with salt.

Stir together cream cheese and next 4 ingredients; stir in pecans, and spoon into an 8-inch square baking dish.

Bake, covered, at 375° for 45 minutes or until thoroughly heated. Serve with crackers or corn chips.