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PUMPKIN CHEESE SPREAD
1 tablespoon butter
1/2 cup chopped pecans
12 ounces softened cream cheese
1/2 cup crumbled blue cheese
1-1/2 cup shredded sharp cheddar cheese
1 cup canned pumpkin
2 cloves garlic, minced
2 to 4 tablespoons sweet or dry sherry
Line a 4 cup mold with plastic wrap. In small skillet, melt butter.
Sauté pecans for 1 minute or until golden. In large bowl beat
cream cheese, cheddar cheese, blue cheese, pumpkin and garlic
on medium speed until creamy. Beat in enough sherry to make desired
spreading consistency. Spoon into mold. cover and refrigerate at
least 8 hours or until firm enough to hold shape. unmold
onto serving plate. Press pecans on top. Serve with crackers.
   
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