The Ultimate Blue Cheese Spread with Pecans is the perfect holiday appetizer. I have made this easy appetizer recipe every year now for over 20 years for a special holiday party with girlfriends. I wouldn’t think of bringing anything else. It’s a long-standing tradition, and who am I to mess with tradition.
This blue cheese dip is great with crackers, which is how I most often serve it. But it is also excellent with sliced apples or pears or even stuffed in celery. It only takes minutes to put together, and it also freezes well, which is a plus because it makes a lot. It’s a BOGO of sorts because you can serve half and freeze half for another day.
What’s the difference between a spread and a dip?
Generally, when I think of a spread, it usually requires a knife to spread it on something. A dip, on the other hand, is what you dip something into. Salsas are dips, and you usually dip a tortilla chip into salsa, while most spreads are like jelly, and you would spread it out on a piece of bread.
This blue cheese dip is a little different in that the consistency works both as a spread and a dip. You can either use a knife and spread it on a cracker or toasted baguette slice, or you can dip a cracker in it. Either way, whether you call it blue cheese dip or blue cheese spread, this make-ahead wonder is delicious.
Ingredients:
There are only six ingredients in this delicious dip recipe and they are cream cheese, butter, blue cheese, roasted pecans, fresh chives, and cream sherry. That’s it!
How to make it:
Add the cream cheese, butter, pecans, blue cheese, chives, and sherry to a medium-size bowl and stir to combine.
Mix with an electric mixer, if necessary, to combine all ingredients into a smooth spread.
Cover and refrigerate for at least eight hours to allow the flavors to come together.
Let it come to room temperature before serving and garnish with chives and or pecans.
Serve with crackers or toasted baguette slices.
More easy appetizer recipes:
It’s no secret I’m a big fan of appetizers. They are flavorful with great texture and make an excellent beginning to any meal, or in some cases, can be a substitute for the meal itself. If you are like me and like appetizers, you might also be interested in these quick and simple appetizer recipes.
- Classic Jezebel Sauce
- Bruschetta with Citrus Roasted Olives and Burrata
- Bacon-Wrapped Stuffed Dates with Almonds
- Quick and Easy Hanky Pankies
- Savory Havarti and Sun-Dried Tomato Cheesecake
- Cranberry Pecan Mini Goat Cheese Balls
- Easy Sausage Cheese Bread
Looking for more appetizer options? Check out all of my appetizer recipes here.
Sharon’s Expert Tips:
- Allow this spread to set out for at least two hours before serving so it will soften and come to room temperature.
- To freeze, place in an airtight container and freeze up to a month. Before serving, let it thaw in the refrigerator overnight and set it on the counter for at least two hours to come to room temperature.
- You can leave out the cream sherry altogether or substitute brandy or cognac.
- I used pecans in this recipe because they are readily available where we live, and I have a freezer full of them. However, you can use any nut you like, or even substitute sunflower or pumpkin seeds.
- My friend Sylvia Fuller gave me this tip for quickly roasting a small number of pecans. Place the chopped nuts on a microwavable plate and microwave for 5 minutes. Taste and if necessary, microwave for an additional minute. I was skeptical at first, but it works like a charm.
- Speaking of microwaves, to quickly soften cream cheese, unwrap it and place it in a microwaveable bowl — microwave for a total of 35-45 seconds for the three packages of cream cheese.
★ If you make Blue Cheese Spread, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thanks so much for visiting Grits and Pinecones!
📋 Recipe:
Creamy Homemade Blue Cheese Spread with Pecans
Ingredients
- 24 oz cream cheese at room temperature
- ½ cup unsalted butter at room temperature, 8 oz
- 4 oz blue cheese crumbles
- ½ cup pecans chopped and roasted, plus 1 tablespoon for garnish
- ½ cup chives chopped, plus 1 tablespoon for garnish
- ¼ cup cream sherry
Instructions
- Add the cream cheese, butter, pecans, blue cheese, chives, and sherry to a medium-size bowl and stir to combine.
- Mix with an electric mixer, if necessary, to combine all ingredients into a smooth spread.
- Cover and refrigerate for at least eight hours to allow the flavors to come together.
- Let it come to room temperature before serving and garnish with chives and or pecans.
- Serve with crackers or toasted baguette slices.
Notes
I used pecans in this recipe because they are readily available where we live, and I have a freezer full of them. However, you can use any nut you like, or even substitute sunflower or pumpkin seeds. My friend Sylvia Fuller gave me this tip for quickly roasting a small number of pecans. Place the chopped nuts on a microwavable plate and microwave for 5 minutes. Taste and if necessary, microwave for an additional minute. I was skeptical at first, but it works like a charm. Speaking of microwaves, to quickly soften cream cheese, unwrap it and place it in a microwaveable bowl — microwave for a total of 35-45 seconds for the three packages of cream cheese. Nutritional values are for one cup of the spread.
Sharon, i have made a similar spread for years and it is always a hit! i usually use walnuts and cognac but will try it this year with the pecans and cream sherry! i like to stuff it in a date and serve too!
Happy Holidays to you!
Hi Theresa,
I love your idea of stuffing it in dates and will add that suggestion to the post if that’s okay with you. Thanks for letting me know.
All the best,
Sharon
Absolutely, i also sprinkle a little bit of paprika on them before serving.
Have a nice Thanksgiving! i really enjoy your blog.
Theresa