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Full Online Book HomeLearning KitchenDips - Cheese - Blue Cheese Dip With Pecans
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Dips - Cheese -  Blue Cheese Dip With Pecans Post by :vfitzpatrick Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2472

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Dips - Cheese - Blue Cheese Dip With Pecans

1 (8 oz.) pkg. cream cheese, room temp.
2 c. purchased refrigerated blue cheese dressing
1 1/3 c. chopped pecans, toasted
1/2 c. crumbled blue cheese (about 4 oz.)

Beat cream cheese in med. bowl til smooth. Beat in dressing. Stir in 1 c. pecans and crumbled blue cheese. Season to taste with salt and pepper. Transfer dip to serving bowl. Sprinkle with remaining pecans around edges of dip. (Can be made 1 day ahead. Cover and chill). Serve with cut-up veggies and fruit such as carrots, bell peppers, celery, broccoli, apples and small grape clusters.

Makes 3 cups

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1 cup boiling water 1/2 cup sun-dried tomatoes 1 1(8oz) pkg low-fat cream cheese 1/2 cup nonfat plain yogurt 1/4 cup chili sauce 1/4 cup chopped green pepper 1/4 cup chopped green onions 1 clove garlic -- minced 1/2 tsp celery seeds 1/8 tsp cayenne Pour boiling water over tomatoes. Let stand at room temp. for 5-10 minutes. Drain and chop. Beat cream cheese, yogurt and chili sauce until well blended. Add tomatoes and the rest of the ingredients, mix

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3 oz. blue cheese, 6 oz. cream cheese, a little milk (like 1/4 c.) a chopped up onion. 24 oz. of low or no fat cottage cheese. Put milk in blender and add the cheese, in chucks, and (not all at once) blend. Add onions and rest of cheese bit by bit and blend until smooth. Pour into refrigerator container and set for 24 hrs.