Pecan Cheese Spread Recipes

PINEAPPLE PECAN CHEESE SPREAD

Steps:

• In a large mixing bowl, beat cream cheese until smooth.
• Add the cheese, 3/4 cup pecans, pineapple, chilies,red pepper, and garlic powder. Mix well.
• Transfer to a serving dish. Cover and refrigerate until serving.
• Right before serving, sprinkle top with remaining 1/4 cup pecans.

FRENCH QUARTER CHEESE SPREAD

Steps:

• In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving plate; shape into a 6-in. disk. Set aside., In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in pecans. , Cool slightly. Spoon over cheese mixture. Serve with crackers.

FRENCH QUARTER PECAN CHEESE SPREAD RECIPE

Steps:

• In a small pan on medium-low heat, toast pecans until they're lightly browned and fragrant.
• In a small bowl, combine cream cheese, onion, and garlic.
• Spoon onto a serving platter into a 6 or 7 inch round disc
• In a saucepan, combine butter, brown sugar, Worcestershire sauce, and mustard. (I used this mustard.)
• Cook on medium-low heat for 4 to 5 minutes or until sugar is dissolved.
• Remove from heat and stir in pecans.
• Cool slightly before spooning over cream cheese mixture.
• Serve warm or at room temperature with your favorite crackers

HILL COUNTRY PECAN SPREAD

Steps:

• Using an electric mixer, blend together softened cream cheese and milk.
• Stir in dried beef, green pepper, onion, sour cream, garlic, pepper and jalapenos.
• Mix well.
• Pour into 1 quart baking dish.
• Melt butter in small skillet.
• Add pecans and saute over medium heat until light brown.
• Spread over cream cheese mixture, and bake in a pre-heated 350*F oven for 20 minutes.

SOUTHERN PIMIENTO CHEESE SPREAD

Steps:

• Combine cheese, pimientos and mayonnaise. Refrigerate for at least 1 hour. Serve with crackers.

PECAN-CHEESE SPREAD

Steps:

• Fry bacon in heavy large skillet over medium heat until crisp. Transfer to paper towel to cool. Add pecans to drippings and cook until golden brown, stirring occasionally, about 5 minutes. Transfer to paper towel to cool. Season with salt.
• Blend cheddar, cream cheese, mayonnaise, hot pepper sauce and Worcestershire sauce in processor until smooth. Transfer to bowl and stir in green onions. Crumble bacon and add to mixture. Line cookie sheet with plastic, forming 8-inch strip. Freeze 20 minutes to firm slightly. Using plastic as aid, form log shape. Remove plastic; roll log in pecans to coat. Wrap and refrigerate until firm. (Can be prepared 1 week ahead.) Serve with crackers.

PECAN BLUE-CHEESE SPREAD

Steps:

• Place nuts in food processor and process until finely chopped; it takes about 10 seconds.
• Add both cheeses.
• Process until very smooth; again, it should only take about 10 seconds.
• Pack into a bowl and refrigerate until serving; this is best if allowed to chill for a few hours.
• A dribble of brandy or port added when you add the cheeses doesn't hurt.

PINEAPPLE-PECAN CHEESE SPREAD

Steps:

• In a large bowl, beat cream cheese until smooth. Add the cheddar cheese, 3/4 cup pecans, pineapple, chilies, red pepper and garlic powder; beat until combined. Transfer to a serving dish. Cover and refrigerate until serving., Sprinkle with remaining pecans just before serving. Serve with vegetables.