Recipe: Blue Cheese Dip with Pecans

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

Reviews and Replies:
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39	Thank You: Thanks dear Barbara. So glad that you liked the recipes. (nt)
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