Buttery Blue Cheese Dip With Pecans

• 2 (8 ounce) packages cream cheese, softened
• 1 (8 ounce) package chive & onion cream cheese, softened
• 12 cup butter
• 1 (4 ounce) packagecrumbled blue cheese
• 12 cup toasted chopped pecans or 12 cup toasted chopped cashews or 12 cup toasted chopped walnuts
• 12 cup chopped chives (optional)
• 14 cup cream sherry (optional)
• 1 (16 ounce) round sourdough loaf or 1 (16 ounce) pumpernickel bread
• toasted whole pecans or toasted whole walnuts or toasted whole cashews
• chopped fresh chives
• rosemary sprig

1. Stir together first 4 ingredients and if desired, chives and toasted pecans or walnuts or cashews, in a large bowl; cover and chill mixture 8 hours.
2. Let stand at room temperature to soften; or freeze spread up to 1 month and thaw in the refrigerator for 8 hours.
3. Hollow out bread loaf, leaving a 1" thick shell.
4. Reserve inside of loaf for other uses or sprinkle with olive oil and garlic powder and toast; and store in airtight container.
5. Spoon softened cheese spread into shell.
6. Garnish, if desired.
7. Serve with sliced apples and pears or with toasted French baguette slices.

cream cheese, onion cream cheese, butter, blue cheese, pecans, chives, cream sherry, sourdough, pecans, fresh chives, rosemary sprig

Taken from www.food.com/recipe/buttery-blue-cheese-dip-with-pecans-156312 (may not work)