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Blue Cheese and Toasted Pecan Dip
1 lb. good quality blue cheese, crumbled
4 T. butter, softened
1/4 C. whipping cream
1 clove garlic
1 C. pecans, toasted and finely chopped
1/4 C. green onions, finely chopped
1/4 C. chopped Italian parsley
Toasted baguette slices, unsalted crackers, pear or apple slices
In the bowl of a food processor, place the blue cheese, butter, cream and
garlic. Cover and process until nearly smooth. Transfer the mixture to a mixing
bowl or crock; fold in the pecans, green onions, and parsley. Cover and chill at
least 4 hours or overnight.
Store in the refrigerator for up to 5 days.
For easier spreading, remove mixture from the refrigerator at least an hour
before serving to soften. Serve at room temperature.
Yield: about 2-1/2 cups spread