1 cup pecans1 (8oz) package cream cheese, at room temperature½ cup crumbled blue cheese¼ cup snipped chives, divided¼ 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.
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.