1. Grate extra sharp white cheddar. You’ll need 2 cups. You can use a food processor or a hand grater to accomplish this. I have done it with both. The food processor just makes the process faster.

2. Wash and chop 1 full bunch of green onions.

3. Measure and set aside 1 cup mayonnaise.

4. Chop pecans (to desired piece size). You’ll need 3/4 cup chopped pieces. Tip: you can find small bags of pieces already chopped in the baking aisle of most grocery stores if you don’t want to buy a large bag. I prefer to buy bulk bags since I do a lot of baking.

5. Measure out 1/2 teaspoon cayenne pepper and set aside.

6. Add 2 cups grated extra sharp white cheddar to large mixing bowl or stand mixer. I prefer to mix mine in my kitchen-aid stand mixer, but by hand works just as well.

7. Combine 1 cup mayonnaise to shredded cheese and mix until mostly incorporated.

8. Add chopped pecans and mix again.

9. Incorporate cayenne pepper to taste. 1/2 teaspoon is recommended and doesn’t offer extreme heat. Keep in mind that the longer this recipe sits, the more incorporated the ingredients become.

10. Enjoy!