Blue Cheese and Toasted Pecan Dip

Blue Cheese and Toasted Pecan Dip

1 lb. good quality blue cheese, crumbled

4 T. butter, softened

1/4 C. whipping cream

1 clove garlic

1 C. pecans, toasted and finely chopped

1/4 C. green onions, finely chopped

1/4 C. chopped Italian parsley

Toasted baguette slices, unsalted crackers, pear or apple slices

In the bowl of a food processor, place the blue cheese, butter, cream and garlic. Cover and process until nearly smooth. Transfer the mixture to a mixing bowl or crock; fold in the pecans, green onions, and parsley. Cover and chill at least 4 hours or overnight.

Store in the refrigerator for up to 5 days.

For easier spreading, remove mixture from the refrigerator at least an hour before serving to soften. Serve at room temperature.

Yield: about 2-1/2 cups spread