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Yield: 12 servings
| 8 | oz | Cream Cheese; Room Temp. |
| 4 | oz | Blue Cheese, Crumbled |
| 4 | oz | Cheddar Cheese; Shredded |
| 2 | teaspoon | Mustard; Dijon-style |
| 1 | teaspoon | Worcestershire Sauce |
| 1/8 | teaspoon | Garlic Powder |
| ¼ | teaspoon | Salt |
| ½ | cups | Pecans; Finely Chopped |
| 2/3 | cups | Currants |
| ¾ | cups | Parsley; Chopped |
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