Blue Cheese Dip With Pecans Food

BLUE CHEESE DIP FOR VEGGIES

Steps:

• In medium bowl combine sour cream and mayonnaise. Stir in blue cheese. Squeeze in lemon juice. Add a dash of hot pepper sauce and pepper. Add parsley and scallions. Stir to combine and serve.

BLUE CHEESE DIP II

Steps:

• In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving.

CHUNKY BLUE CHEESE DIP

Steps:

• Beat first 4 ingredients until blended; gently stir in blue cheese and chives. Transfer to a serving bowl. If desired, sprinkle with pecans. Serve with apple and pear slices.

BLUE CHEESE DIP I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, fry chopped bacon until it is almost done. Stir garlic into the skillet. Remove from skillet and drain excess fat.
• In a medium mixing bowl, mix bacon with cream cheese and blue cheese. Transfer the mixture to a casserole dish. Sprinkle nuts over the dip.
• Bake for 30 to 40 minutes.

BLUE CHEESE DIP

Steps:

• Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.
• See all 50 Game-Day Dips

BLUE CHEESE AND TOASTED-PECAN DIP RECIPE

Steps:

• Preheat oven to 350°F (180°C). Spread pecans on a baking sheet and bake until fragrant and toasted, about 4 minutes.
• Meanwhile, in a medium bowl, use a fork to mash blue cheese crumbles with sour cream until only small chunks remain. Stir in mayonnaise, lemon juice, garlic, thyme, and parsley. Set aside.
• Chop toasted pecans and mix them into the dip, reserving about 1 tablespoon for garnish. Season dip with salt and pepper.
• Transfer dip to a serving bowl and top with remaining pecans and chopped parsley. Serve dip at room temperature with crackers, pretzels, bread, fruit, and/or vegetables.

BLUE CHEESE AND PEARS

Steps:

• Spread soft blue cheese on pear slices and drizzle with honey.

BLUE CHEESE DIP WITH PECANS

Steps:

• 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.

BLUE CHEESE DIP

Steps:

• In a small bowl, beat the cream cheese, blue cheese, milk and sherry or juice until blended. Cover and refrigerate. Just before serving, fold in pecans. Serve with vegetables.

PECAN BLUE-CHEESE SPREAD

Steps:

• Place nuts in food processor and process until finely chopped; it takes about 10 seconds.
• Add both cheeses.
• Process until very smooth; again, it should only take about 10 seconds.
• Pack into a bowl and refrigerate until serving; this is best if allowed to chill for a few hours.
• A dribble of brandy or port added when you add the cheeses doesn't hurt.

BUTTERY BLUE CHEESE DIP WITH PECANS

Steps:

• Stir together first 4 ingredients and if desired, chives and toasted pecans or walnuts or cashews, in a large bowl; cover and chill mixture 8 hours.
• Let stand at room temperature to soften; or freeze spread up to 1 month and thaw in the refrigerator for 8 hours.
• Hollow out bread loaf, leaving a 1" thick shell.
• Reserve inside of loaf for other uses or sprinkle with olive oil and garlic powder and toast; and store in airtight container.
• Spoon softened cheese spread into shell.
• Garnish, if desired.
• Serve with sliced apples and pears or with toasted French baguette slices.