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Buttery Blue Cheese Dip With Pecans

  • 24servings
  • 15minutes
  • 217calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, C, D, P
MineralsChromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 (8 ounce) packages cream cheese , softened

  2. 1 (8 ounce) package chive & onion cream cheese , softened

  3. 1/2 cup butter

  4. 1 (4 ounce) package crumbled blue cheese

  5. 1/2 cup toasted chopped pecans or 1/2 cup toasted chopped cashews or 1/2 cup toasted chopped walnuts

  6. 1/2 cup chopped chives

  7. 1/4 cup cream sherry

  8. 1 (16 ounce) round sourdough loaf or 1 (16 ounce) pumpernickel bread

  9. toasted whole pecans or toasted whole walnuts or toasted whole cashews

  10. chopped fresh chives

  11. rosemary sprig

Instructions Jump to Ingredients ↑

  1. Stir together first 4 ingredients and if desired, chives and toasted pecans or walnuts or cashews, in a large bowl; cover and chill mixture 8 hours.

  2. Let stand at room temperature to soften; or freeze spread up to 1 month and thaw in the refrigerator for 8 hours.

  3. Hollow out bread loaf, leaving a 1" thick shell.

  4. Reserve inside of loaf for other uses or sprinkle with olive oil and garlic powder and toast; and store in airtight container.

  5. Spoon softened cheese spread into shell.

  6. Garnish, if desired.

  7. Serve with sliced apples and pears or with toasted French baguette slices.

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