Best Blue Cheese And Roasted Pecan Dip Recipes

Blue Cheese and Caramelized Shallot Dip image

Yield Makes about 2 cups

Number Of Ingredients 5

1 tablespoon vegetable oil
1 1/4 cups thinly sliced shallots (about 4 ounces)
3/4 cup mayonnaise
3/4 cup sour cream
4 ounces blue cheese, room temperature

Steps:

Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature.

Blue Cheese Dip with Pecans image

Provided by Bonnie Bennett

Yield Makes about 3 cups

Number Of Ingredients 5

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.

Warm Blue Cheese Spread With Pecans image

Provided by swissms

Categories Spreads

Time 30m

Yield 48 serving(s)

Number Of Ingredients 7

1 cup chopped pecans
2 tablespoons butter
2 (8 ounce) packages cream cheese, softened
2 (4 ounce) packages blue cheese
1 cup breadcrumbs
1/4 cup chopped fresh parsley
1 tablespoon butter, melted

Steps:

Toast pecans in 2 T butter in a skillet over medium heat, stirring constantly. Remove pecans from heat; cool.
Position knife blade in food processor bowl; add cheeses. Process until smooth; stopping once to scrape down side.
Stir in pecans. Spoon mixture into a greased 1 1/2 quart baking dish.
Combine breadcrumbs, parsley and 1 T melted butter; sprinkle crumb mixture over cheese mixture. Bake, uncovered at 350°F for 20 minutes. Serve warm.