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Reviewed: Apr. 19, 2008

I make this without the pecans, however, I would call it a spread, not a dip. Way too thick! We just eat with crackers.

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23DAISYS

	Cooking Level: Expert Living In: Louisville, Kentucky, USA
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Reviewed: Feb. 19, 2007

This had a very unpleasant taste and was too hard to dip, the tortillas we used just broke.

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Wanted to say thanks to marie d for the head's up about not making this recipe ahead of time...thansk! I used a homemade pepper jelly & served it w/ tortilla chips. The chopped pecans were a nice touch. Nice presentation too!

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IMVINTAGE

	Cooking Level: Intermediate Home Town: Fort Worth, Texas, USA Living In: Keller, Texas, USA
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Reviewed: Nov. 20, 2006

Wonderful! I have made this for years, without the pecans. Wish I had thought of it before.

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Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Aug. 5, 2006

Been making this for years. I don't spread this into a bowl, I just leave the cream cheese in brick form and spread the jelly all over and then place pecans all over. Always serve with assorted crackers. Always a hit. Thanks.

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Breeze

	Cooking Level: Expert
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Reviewed: Mar. 10, 2006

Everybody loved the spicy taste! It was appropriatly chrissmassy. I made the night before, however, which it got very runny. Best made right before using.

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marie d


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Reviewed: Dec. 21, 2004

Really loved this dip. Had a hard time not eating it all myself! :) Made this for a family dinner and was a hit! Super Easy!!

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HANNIBONNY


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Reviewed: Dec. 15, 2003

I used Red (hot) jelly over the cream cheese and then topped put decorated the sides with green (mild) jelly. I omitted the pecans on top. We prefer this recipe with crackers instead of chips. But overall a festive, inexpensive and good recipe.

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