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Categories:Viewed: 12 - Published at: 3 years ago
Ingredients
- 15 -16 ounces canned whole tomatoes, drained
- 16 ounces grated cheddar cheese (Sharp is the best)
- 16 ounces cream cheese
- 1 cup butter
- 1 cup finely minced onion
- 1 -2 minced garlic clove (powdered garlic will work, 1-2 tsp.)
- 14-12 teaspoon cayenne pepper, to taste
- 1 teaspoon salt
- 16 ounces finely chopped pecans (or more)
Method
- Blend all ingredients except pecans.
- Roll into 4 logs on wax paper and freeze until firm, at least 1 hour.
- Roll in pecans.
- Keep refrigerated.
- I found that if I froze it solid, I had to thaw it slightly to get the pecans to stick.
- I also was able to freeze them again after I rolled them in the pecans.
- Wrap in wax paper or plastic wrap to freeze.
