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Blue Cheese, Sweet Pecan, and Cranberry Spread

Rated as 4.18 out of 5 Stars

"Inspired by the flavors of an entree at our favorite end of the week chain restaurant. With blue cheese, candied pecans, and cranberries, you'll love this easy cheese spread on crackers."
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Ingredients

15 m servings 68 cals
Original recipe yields 20 servings (2 1/2 cups)

Directions

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Nutrition Facts


Per Serving: 68 calories; 4.6 g fat; 4.1 g carbohydrates; 3 g protein; 10 mg cholesterol; 115 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This has a great combo of ingredients and everyone loved it. I didn't have to time to make or find candies pecans, so I used regular ones, but toasted them first. Yum!

Most helpful critical review

I made this as an appetizer for Thanksgiving with my family. Everyone tried a bite but the overwhelming response was that noone liked it at all. Although everyone in my family does like blue che...

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I made this as an appetizer for Thanksgiving with my family. Everyone tried a bite but the overwhelming response was that noone liked it at all. Although everyone in my family does like blue che...

This has a great combo of ingredients and everyone loved it. I didn't have to time to make or find candies pecans, so I used regular ones, but toasted them first. Yum!

Very good mix of flavors. I would add about 1/2 of the blue cheese, and a little sour cream as well.

This recipe was amazing. I made my own candied pecans which I recommend. The cranberries and pecans really complimented the blue cheese.

The sweetened dried cranberries with the glazed peacans make this spread. I would like to offer a couple of tips - either add more cranberries or do a course chop of the cranberries so that eac...

I'm sorry, we just didn't care for this. I used craisins and toasted, chopped pecans so the color was fine but the flavors just didn't seem to meld. We love this combination in a salad form so...

A HUGE hit at my party last night. I candied my own pecans (using a recipe on cooks.com)

I made this for Thanksgiving last year and it was requested again by my family. I doubled the recipe to serve 30 people and we had none leftover!

It was gobbled down in minutes!!