Recipe courtesy of Athena Russell
Yield: approximately 3½ cups

1 (8-ounce) package cream cheese, softened
1 cup shredded sharp Cheddar cheese
1/3 cup finely chopped pecans
¼ cup diced pimientos
¼ cup minced Vidalia onion
¼ cup dried cranberries, chopped
2 tablespoons minced fresh parsley
1 teaspoon Worcestershire sauce
¼ teaspoon ground paprika
¼ teaspoon salt

 
1. In a medium bowl, combine cream cheese, Cheddar, pecans, pimientos, onion, cranberries, parsley, Worcestershire, paprika, and salt, mixing to blend. Refrigerate until ready to use.