1 cup pecans

1 (8oz) package cream cheese, at room temperature

½ cup crumbled blue cheese

¼ cup snipped chives, divided

¼ teaspoon coarsely ground black pepper


Place the pecans in a dry skillet over medium heat. Stir often until fragrant and just toasted. Remove from the skillet and chop coarsely. Place the cream cheese and blue cheese in a food processor. Pulse until creamy and combined. Set aside 1 tablespoon chives and add the rest to the food processor with pepper. Pulse to combine. Add the pecans and pulse until just combined. (Don’t over process; you want the pecans in chunks).


Scrape into a small serving bowl or crock. Sprinkle the top with remaining chives. Refrigerate until ready to serve. Serve with crackers.