Britomart's MadCon Blue Cheese Dip

I threw this together for Misa since she's a fellow blue cheese nut. It ended up being a hit with many. I was worried, in fact, that if I didn't post it soon, valeriel would do me harm! I'm kinda embarrassed to even share it because it is soooo ridiculously simple. Everything else I made for MadCon was, of course, ludicrously complicated and took days to make. ::snort::

Oh, the only accurate measurement is the cream cheese. And, actually, I think I used part of another package, so um, yeah. I think this is pretty close, though. Just keep tasting.

• 8 oz package of cream cheese (room temperature)
• 2-4 oz Maytag blue cheese (room temperature)
• 1 1/2 C raw pecans
• 2 TBSP butter (melted)
• salt and pepper to taste

Preheat oven to 400 degrees. Chop pecans coarsely and drizzle with melted butter, making sure all the pecan pieces are evenly coated. Lightly salt pecans and bake for approximately 8 minutes (check a couple times to make sure that they're not getting too brown.)

In a bowl, mush cream cheese and blue cheese together with a fork. Taste to make sure you have the desired amount of blue cheese. (I recommend you add the blue cheese incrementally so that the dip doesn't become too strong.)

Once they've cooled a bit, put pecans in food processor - if you have one of those wee, adorable ones, that's best. Grind until they're as small as they can be. (If you don't have a food processor, or don't feel like using it, you could just chop the bejeezus out of them until they're very fine.)

Stir pecan mixture into cheese mixture. Add salt and pepper to taste.