Jewish Dip - cooking recipe

Ingredients

4 cups sharp cheddar cheese, shredded
1/4 cup toasted pecans, chopped
1/4 cup green onion, chopped
1 cup mayonnaise, with tabasco sauce to mold together
Topping
hot pepper jelly, spread on top
1/4 cup green onion, srpinkled on top
1/4 cup toasted pecans, sprinkled on top and chill
serve with Ritz cracker

Preparation

Mix well cheese, half the pecans, and mayo.
Pack tight into a mold.
Spread hot pepper jelly on top.
Garnish with onions and pecans.