Ingredients
- 16 ounces grated extra-sharp cheddar cheese
- 1 cup chopped pecans
- ½ medium onion, finely chopped (about ½ cup)
- ¼ cup mayonnaise
- 2 (8-ounce) packages cream cheese, at room temperature
- ⅓ cup mango chutney, large pieces chopped
- ¼ teaspoon cayenne pepper, or to taste
- 3 slices bacon, cooked and crumbled
- ⅓ cup frozen chopped spinach, thawed and squeezed dry
- ½ teaspoon chopped garlic
- ¼ teaspoon dried oregano
Preparation
Line a 1½-quart straight-sided dish with plastic wrap.
In a medium bowl, combine the cheddar cheese, pecans, onion and mayonnaise. Stir to combine completely. Spoon half of mixture into prepared dish and press down firmly to create an even layer. Refrigerate the dish but not the unused portion of cheese mixture.
In a medium bowl, beat 8 ounces cream cheese with the chutney and cayenne pepper. Spread evenly over the cheese layer in the dish. Return to the refrigerator.
In a medium bowl, beat remaining cream cheese, bacon, spinach, garlic and oregano. Press gently and evenly over chutney mixture. Top with remaining cheddar cheese mixture. Cover with plastic wrap, pressing down on top layer. Refrigerate or freeze until ready to serve. Serve with sliced baguette or crackers.
About this recipe
Local food: Marksbury bacon, Hazelwood Farm garlic, Barr Farms spinach.