Buttery Blue Cheese Dip With Pecans

Nice and easy spread for any time or whatever the occasion! Have made it up to a month in advance and there was no problem--it was nice and creamy!

• Ready In: 15 mins
• Serves: 24
• Yields: 5 cups

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 (8 ounce) package chive & onion cream cheese, softened
• 1⁄2 cup butter
• 1 (4 ounce) package  crumbled blue cheese
• 1⁄2 cup  toasted chopped pecans or 1⁄2 cup  toasted chopped cashews or 1⁄2 cup  toasted chopped walnuts
• 1⁄2 cup  chopped chives (optional)
• 1⁄4 cup cream sherry (optional)
• 1 (16 ounce)  round sourdough loaf or 1 (16 ounce)  pumpernickel bread

• Garnishes

•  toasted whole pecans or   toasted whole walnuts or   toasted whole cashews
•  chopped fresh chives
•  rosemary sprig

Directions

1. Stir together first 4 ingredients and if desired, chives and toasted pecans or walnuts or cashews, in a large bowl; cover and chill mixture 8 hours.
2. Let stand at room temperature to soften; or freeze spread up to 1 month and thaw in the refrigerator for 8 hours.
3. Hollow out bread loaf, leaving a 1" thick shell.
4. Reserve inside of loaf for other uses or sprinkle with olive oil and garlic powder and toast; and store in airtight container.
5. Spoon softened cheese spread into shell.
6. Garnish, if desired.
7. Serve with sliced apples and pears or with toasted French baguette slices.