PCC Gorgonzola Roasted Pecan Spread

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  • 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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