Enjoy this cooking demonstration of the Pepper Jelly Cheese Dip recipe from Junior League of Lafayette’s Something to Talk About cookbook.

Pepper Jelly Cheese Dip, Something to Talk About p. 78

2 cups (8 ounces) shredded Cheddar cheese

¼ cup light mayonnaise

Cajun or Creole seasoning to taste

½ cup red or green jalapeño chile jelly

½ cup pecans, toasted and ground

½ cup finely chopped green onion tops

Combine the cheese, mayonnaise, and Cajun seasoning in a bowl and mix well. Spread the bottom of a pie plate or shallow serving dish. Spread the jalapeño chile jelly over the cheese layer. Top with the pecans and green onions. Serve with wheat crackers, pita chips, or bagel chips. Serves 12