6 slices bacon
1 cup chopped pecans, toasted
1 cup grated sharp Chedder cheese
1 teaspoon grated onion
1/2 cup mayonnaise
1/2 teaspoon salt
Cook bacon until crisp; drain and crumble. Combine with other
ingredients. Refrigerate at least 1 hour to blend flavors. Spread on pumpernickle or your favorite bread.
YIELD: about 2 1/2 cups.