Monday, April 11, 2011

Blue Cheese Pecan Dip

by Ronica Skarphol Brownson

1 lb. cream cheese
3-6 T. blue cheese (or more, depending on how much you like blue cheese)
1 cup chopped pecans
1 T. milk (or more as needed)

(Also could use whipped cream cheese.)

Whip cream cheese and milk together until light and fluffy. Add more milk if needed to get the texture you want. 1 T. makes it firm, and it will form a ball nicely, but if you want it creamier, add a bit more milk. Add blue cheese and pecans, and stir a bit to mix. Allow it to sit in the fridge for several hours or overnight to blend flavors. Serve with crackers or your other favorite dippers. Also makes a fantastic burger topper!

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