Basil-Pecan Cream Cheese

1 8-ounce package cream cheese; softened
¼ cup butter; softened
½ cup snipped fresh basil
¼ cup Pecan Valley Pecan Pieces
1 tablespoon white wine vinegar
1 clove garlic; minced
½ teaspoon crushed red pepper
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

1. In a medium mixing bowl beat cream cheese and butter with an electric mixer on medium speed until smooth.
2. Stir in basil, pecans, vinegar, garlic, red pepper, salt and black pepper until well combined.
3. Serve immediately or cover and chill up to 3 days

Makes 1½ cups

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