Cream Cheese with Pepper and Pecans

Yield: 16 servings

3/4 cup jalapeno jelly, red or green

1 package (8 oz.) cream cheese, softened

3/4 cup toasted pecans, chopped

Stir jelly until thinned.

Place cream cheese on a serving plate. Top with jelly. Sprinkle with pecans.

Serve with assorted crackers.

Please note that some ingredients and brands may not be available in every store.

https://www.holcombsmarket.com/Recipes/Detail/4969/