Buttery Blue Cheese Dip With Pecans Recipes

BLUE CHEESE AND TOASTED-PECAN DIP RECIPE

Blue Cheese and Toasted-Pecan Dip Recipe image

Classic blue cheese dip gets a nutty twist with this quick and easy recipe, ideal for holiday entertaining or game-day parties.

Provided by Morgan Eisenberg

Categories Appetizer Snack Appetizers and Hors d'Oeuvres Quick and Easy Snacks

Time 15m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup pecan halves (4 ounces; 115g)
8 ounces (225g) blue cheese, crumbled
1 cup sour cream (8 ounces; 225g)
1/2 cup mayonnaise (4 ounces; 115g)
Juice of 1 lemon
2 medium cloves garlic, minced
1 teaspoon fresh thyme leaves, minced
2 tablespoons chopped flat-leaf parsley leaves and tender stems, plus more to garnish
Kosher salt and freshly ground black pepper
Crackers, pretzels, bread, sliced fruit, and/or sliced raw vegetables, for serving

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.

Nutrition Facts : Calories 239 kcal, Carbohydrate 4 g, Cholesterol 29 mg, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, Sodium 335 mg, Sugar 1 g, Fat 23 g, ServingSize Serves 12 as a snack, UnsaturatedFat 0 g

BLUE CHEESE DIP WITH PECANS

Blue Cheese Dip with Pecans image

Provided by Bonnie Bennett

Categories Condiment/Spread No-Cook Quick & Easy Blue Cheese Cream Cheese Pecan Bon Appétit Rhode Island

Yield Makes about 3 cups

Number Of Ingredients 5

Ingredients

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)
Assorted cut-up fresh vegetables and fruits (such as carrots, bell peppers, celery, broccoli, apples and small clusters of grapes)

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.

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