Raspberry Dip

2 cups sharp cheddar cheese, grated

1 cup mayonnaise

1 cup chopped pecans

1 cup green onions, chopped

2 cups raspberry preserves

2 sleeves round butter crackers

Kosher salt and freshly ground black pepper, to taste

In a medium bowl, stir together the cheese, mayo, pecans, and green onion. Spread mixture in a 9×9-inch baking pan or 9-inch pie pan.

Spread raspberry preserves over the top in an even layer. Chill in refrigerator at least 1 hour before serving.

Serve with butter crackers and enjoy!