Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 587.83 Kcal (2461 kJ) | ||
| Calories from fat | 431.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.93g | 74% | |
|---|---|---|---|
| Cholesterol | 106.06mg | 35% | |
| Sodium | 522.02mg | 22% | |
| Potassium | 279.34mg | 6% | |
| Total Carbs | 13.73g | 5% | |
| Sugars | 3.84g | 15% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 15.84g | 32% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 1mg | 34% | |
| Iron | 1mg | 6% | |
| Calcium | 342.7mg | 34% | |
| Amount Per 100 g | |||
| Calories | 296.26 Kcal (1240 kJ) | ||
| Calories from fat | 217.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.16g | 74% | |
|---|---|---|---|
| Cholesterol | 53.45mg | 35% | |
| Sodium | 263.09mg | 22% | |
| Potassium | 140.78mg | 6% | |
| Total Carbs | 6.92g | 5% | |
| Sugars | 1.93g | 15% | |
| Dietary Fiber | 1.52g | 12% | |
| Protein | 7.99g | 32% | |
| Vitamin C | 1.1mg | 4% | |
| Vitamin A | 0.5mg | 34% | |
| Iron | 0.5mg | 6% | |
| Calcium | 172.7mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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