Raspberry Cheese spread

I am a sucker for raspberry anything and this is a new twist.

4 ounces cream cheese, softened
1 cup mayonnaise
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
3 green onions, finely chopped
1 cup chopped pecans
1/4 cup seedless raspberry preserves
Assorted crackers

In a small bowl, beat cream cheese and mayonnaise until smooth. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour.

Invert onto a serving plate; spread with preserves. Serve with crackers.

Yield: about 3-1/2 cups.