Thanks to Debbie at Jollywood Farm for sharing this recipe. Here are some photos of Jollywood Farm.
1/4 C. mayonnaise
1 – three ounce package cream cheese, softened
3 garlic cloves, minced
6 – 8 drops Tabasco sauce
1 – 2 ounce jar pimientos, undrained
3 C. finely shredded Cheddar cheese
1 C. pecan chips
Combine the first 5 ingredients in a food processor or blender and process until smooth. Spoon into a bowl. Add the undrained pimientos, Cheddar and pecans, stir in.
Cover well and refrigerate at least 4 hours or overnight.
Serve with your favorite crackers.
Serves 16. (Not in my house!)