- 3/4 cup pecan halves
- 1 tablespoon roasted garlic cloves
- 3/4 pound cream cheese
- 1 cup crumbled Gorgonzola cheese
- 3 tablespoons sour cream
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/4 cup minced Italian parsley
To toast pecans, preheat oven to 325° F. Spread nuts on a baking sheet and toast for about 6 minutes. Let cool.
Chop pecans in a food processor using the pulse setting until they are the consistency of coarse meal.
Add roasted garlic to the processor and pulse. Transfer pecan-garlic mixture to a large bowl and add all remaining ingredients; mix well by hand.
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