Appetizers:

Cheddar Blue Cheese Spread

Comment on this recipe

Ingredients

1 cup chopped pecans
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
8 ounces Blue cheese, crumbled
8 ounces (2 cups) shredded cheddar cheese, at room temperature
1/2 cup heavy cream
1/4 cup minced onion
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
Dash of salt

Instructions

Saute pecans in melted butter until lightly toasted, stirring constantly. Cool. Combine cheeses and cream, mixing well. Add rest of ingredients. Place in serving dish and sprinkle with toasted pecans. Refrigerate several hours or overnight. Bring to room temperature before serving. Serve with English water crackers.

Diane DeBord
Moline