Directions:
- Combine mayonnaise, cream cheese, garlic, parsley and Tabasco in a food processor or blender; process until smooth. Spoon into a medium bowl. Add undrained pimientos, Cheddar and pecans; mix well.
- Cover with plastic wrap and refrigerate at least 4 hours to overnight to allow the flavors to blend.
- Tips: If pecan chips are not available, place whole pecans in a food processor or blender and pulse to a coarse texture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.11 Kcal (700 kJ) | ||
| Calories from fat | 136.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.13g | 23% | |
|---|---|---|---|
| Cholesterol | 27.05mg | 9% | |
| Sodium | 181.87mg | 8% | |
| Potassium | 17.16mg | 0% | |
| Total Carbs | 2.38g | 1% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 6.47g | 13% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 0.3mg | 2% | |
| Calcium | 161.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 247.23 Kcal (1035 kJ) | ||
| Calories from fat | 201.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.39g | 23% | |
|---|---|---|---|
| Cholesterol | 40.01mg | 9% | |
| Sodium | 269.06mg | 8% | |
| Potassium | 25.38mg | 0% | |
| Total Carbs | 3.52g | 1% | |
| Sugars | 0.78g | 2% | |
| Dietary Fiber | 1.22g | 3% | |
| Protein | 9.57g | 13% | |
| Vitamin C | 2.3mg | 3% | |
| Vitamin A | 0.7mg | 15% | |
| Iron | 0.5mg | 2% | |
| Calcium | 239.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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