Buttery Blue Cheese Dip With Pecans |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 30 |
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Nice and easy spread for any time or whatever the occasion! Have made it up to a month in advance and there was no problem-it was nice and creamy! Ingredients:
2 (8 ounce) packages cream cheese, softened |
1 (8 ounce) package chive & onion cream cheese, softened |
1/2 cup butter |
1 (4 ounce) package crumbled blue cheese |
1/2 cup toasted chopped pecans or 1/2 cup toasted chopped cashews or 1/2 cup toasted chopped walnuts |
1/2 cup chopped chives (optional) |
1/4 cup cream sherry (optional) |
1 (16 ounce) round sourdough loaf or 1 (16 ounce) pumpernickel bread |
toasted whole pecans or toasted whole walnuts or toasted whole cashews |
chopped fresh chives |
rosemary sprig |
Directions:
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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