College football season brings joy to my heart, even when my team struggles. I no longer attend the games but set aside time to watch the action on television. This bacon-and-cheese spiked spread is irresistible and is quick to prepare. I put it out for a football snack, along with a bowl of popcorn. Enjoy.
Up-Country Spread
Yield: About 3 1/2 cups
INGREDIENTS
6 to 8 pieces of bacon, cooked crisp, cooled, crumbled
1 cup shredded cheddar cheese
1 cup shredded Parmesan cheese; see cook’s notes
1 cup mayonnaise
1/2 cup chopped toasted pecans
1/4 cup, or more, chopped green onions (including dark green stalks)
For serving: sturdy crackers or Triscuits
Cook’s notes: Instead of Parmesan, I like to use a combination of shredded Parmesan, Romano and Asiago cheeses. The combo is sold in plastic tubs in many supermarkets, often under the DiGiorno brand.
DIRECTIONS
1. In a bowl combine bacon, cheeses, mayonnaise, chopped pecans and green onions. Toss to combine. Serve with crackers or Triscuits and a small knife for spreading.
Award-winning food writer Cathy Thomas has written three cookbooks, including “Melissa’s 50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.