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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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