Pumpkin Cheese Spread

• 1 tablespoon butter
• 12 cup chopped pecans (optional)
• 12 ounces softened cream cheese
• 12 cup crumbled blue cheese
• 1 12 cups shredded sharp cheddar cheese
• 1 cup canned pumpkin
• 2 garlic cloves, minced
• 2 -4 tablespoons sherry wine (sweet or dry)

1. Line a 4-cup mold with plastic wrap.
2. In small skillet, melt butter.
3. Saute pecans for 1 minute or until golden.
4. In large bowl, beat cream cheese, cheddar cheese, blue cheese, pumpkin and garlic on medium speed until creamy.
5. Beat in enough sherry to make desired spreading consistency.
6. Spoon into mold.
7. Cover and refrigerate at least 8 hours or until firm enough to hold shape.
8. Unmold onto serving plate.
9. Press pecans on top.
10. Serve with crackers.

butter, pecans, cream cheese, blue cheese, cheddar cheese, pumpkin, garlic

Taken from www.food.com/recipe/pumpkin-cheese-spread-199168 (may not work)