- 6 slices bacon
- 1 cup chopped pecans, toasted
- 1 cup sharp Chedder cheese, grated
- 1 teaspoon onion, grated
- 1/2 mayonnaise
- 1/2 teaspoon salt
Cook bacon until crisp; drain and crumble. Combine with other ingredients. Refrigerate at least 1 hour to blend flavors. Spread on pumpernickle bread.
Texas Pecan Growers Association
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