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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
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