Blue Cheese, Sweet Pecan, and Cranberry Spread Recipe -
Blue Cheese, Sweet Pecan, and Cranberry Spread Recipe
  • READY IN 15 mins

Blue Cheese, Sweet Pecan, and Cranberry Spread

Recipe by  

"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 Edit and Save

Original recipe makes 2 1/2 cups Change Servings
  • PREP

    15 mins

    15 mins


  1. Mix the blue cheese and cream cheese in a medium bowl. Stir in the pecans and cranberries. Serve at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Jul 18, 2007

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
Nov 26, 2007

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 cheese, it just didnt tast right and certainly didnt look appetizing when the candied nuts I had add a little extra sweetness...started to change the dip to an awful brownish looking color. Overall, not good. We'll not make this again.


11 Ratings

Feb 02, 2008

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

Nov 24, 2007

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

Dec 28, 2009

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 I had high hopes. I also added a bit of heavy cream to make this creamier/easier to spread and to dilute the strong blue cheese tang but it didn't seem to help. Thanks anyway.

Jan 11, 2010

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

Nov 10, 2009

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!

Feb 20, 2009

It was gobbled down in minutes!!


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  • Calories
  • 68 kcal
  • 3%
  • Carbohydrates
  • 4.1 g
  • 1%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 115 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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