- 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)
- 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.