Pecan Cheese Spread Recipes

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

FRENCH QUARTER PECAN CHEESE SPREAD

Steps:

• Preheat oven to 350 degrees. Spread pecans out on a baking sheet and place in oven for 6 to 8 minutes to toast. Set aside.
• In a medium bowl, mix the onion and garlic into the cream cheese. Shape into a disk and wrap in plastic wrap. Refrigerate at least 1 hour or overnight.
• Just before serving, cut butter into pieces so it will melt faster and place in a saucepan. Add brown sugar, Worcestershire sauce, dried mustard, and cayenne pepper and heat over medium-low, stirring often, until sugar is dissolved.
• Stir pecans into butter mixture. Let cool a few minutes and then spoon on top of cream cheese.

OLIVE PECAN SPREAD

Steps:

• Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving.

JALAPENO-PECAN CHEESE SPREAD

Steps:

• In a bowl, beat cream cheese, cheddar cheese, pecans and green onions until blended. On a serving plate, form mixture into desired shape. Refrigerate, covered, at least 2 hours., In a microwave, warm jelly until melted; spread over cheese spread. Serve with crackers.

OLIVE PECAN SPREAD RECIPE

Steps:

• BEAT cream cheese in medium bowl with mixer until creamy.
• MIX in mayo until well blended.
• REFRIGERATE at least one hour.
• SERVE with crackers and refrigerate any leftovers.

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.

CHERRY AND PECAN CREAM CHEESE SPREAD

Steps:

• In a small heavy saucepan simmer cherries in water until liquid is reduced to about 1 tablespoon. Remove pan from heat and cool mixture.
• In a bowl whisk together cream cheese, pecans, lime juice, thyme, zest, cherry mixture, and salt and pepper to taste until spread is combined well. Spread may be made 2 days ahead and kept chilled, covered.
• Serve spread with scones or crackers.

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.

TASTY PECAN PEPPER APPETIZER

Steps:

• Pulse pecans in a food processor until very finely ground.
• Stir pecans, Cheddar cheese, green onion, and mayonnaise together in a large bowl until mixture holds together. Transfer to a serving platter and top with jelly.

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.

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.