Pecan Blue Cheese Spread Recipes

Steps:

• Place nuts in food processor and process until finely chopped; it takes about 10 seconds.
• Add both cheeses.
• Process until very smooth; again, it should only take about 10 seconds.
• Pack into a bowl and refrigerate until serving; this is best if allowed to chill for a few hours.
• A dribble of brandy or port added when you add the cheeses doesn't hurt.

Steps:

• Mix reduced-fat cream cheese and sour cream in medium bowl until blended.
• Add remaining ingredients; mix well.
• Refrigerate 2 hours.

Steps:

• Beat cream cheese in medium bowl until smooth. Beat in dressing. Stir in 1 cup pecans and crumbled blue cheese. Season to taste with salt and pepper. Transfer dip to decorative bowl. Sprinkle remaining pecans around edges of dip. (Can be made 1 day ahead. Cover and chill.)
• Set dip in center of platter. Surround with cut-up vegetables and fruits; serve.

Steps:

• Toast pecans in 2 T butter in a skillet over medium heat, stirring constantly. Remove pecans from heat; cool.
• Position knife blade in food processor bowl; add cheeses. Process until smooth; stopping once to scrape down side.
• Stir in pecans. Spoon mixture into a greased 1 1/2 quart baking dish.
• Combine breadcrumbs, parsley and 1 T melted butter; sprinkle crumb mixture over cheese mixture. Bake, uncovered at 350°F for 20 minutes. Serve warm.

Steps:

• In a small skillet, saute shallots in butter until tender. Remove from the heat; cool. , Meanwhile, in a large bowl, combine the cheeses, sour cream, Cognac, salt and pepper. Add shallots and mix well. Line a 3-cup bowl with plastic wrap. Spread cheese mixture into prepared bowl. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate; garnish with walnuts. Serve with crackers.

Steps:

• Fry bacon in heavy large skillet over medium heat until crisp. Transfer to paper towel to cool. Add pecans to drippings and cook until golden brown, stirring occasionally, about 5 minutes. Transfer to paper towel to cool. Season with salt.
• Blend cheddar, cream cheese, mayonnaise, hot pepper sauce and Worcestershire sauce in processor until smooth. Transfer to bowl and stir in green onions. Crumble bacon and add to mixture. Line cookie sheet with plastic, forming 8-inch strip. Freeze 20 minutes to firm slightly. Using plastic as aid, form log shape. Remove plastic; roll log in pecans to coat. Wrap and refrigerate until firm. (Can be prepared 1 week ahead.) Serve with crackers.