BLUE CHEESE DIP WITH PECANS

1 (8-ounce) package cream cheese, room temperature
2 cups purchased refrigerated blue cheese dressing
1 1/3 cups chopped pecans, toasted
1/2 cup crumbled blue cheese (about 4 ounces)
salt and pepper
Assorted cut-up fresh vegetables and fruits (such as carrots, bell peppers, celery, broccoli, apples and small clusters of grapes)

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.

Makes about 3 cups