posted by Terra80 12-14-100 12:19 PM
Blue Cheese Dip with Pecans
source: Bon Appetit, Bonnie Bennett, Westerly, RI
1 (8 oz.) pkg. cream cheese, room temp.
2 c. purchased refrigerated blue cheese dressing
1 1/3 c. chopped pecans, toasted
1/2 c. crumbled blue cheese (about 4 oz.)
Beat cream cheese in med. bowl til smooth. Beat in dressing. Stir in 1 c. pecans and crumbled blue cheese. Season to taste with salt and pepper. Transfer dip to serving bowl. Sprinkle with remaining pecans around edges of dip. (Can be made 1 day ahead. Cover and chill). Serve with cut-up veggies and fruit such as carrots, bell peppers, celery, broccoli, apples and small grape clusters.
Makes 3 cups