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Cheddar Pecan Spread

1/2 package (4-ounces) reduced-fat cream cheese, softened
1/4 cup butter, softened
8-ounces sharp Cheddar cheese (2 cups shredded)
1/2 cup pecans, toasted, chopped
1/2 teaspoon minced garlic, roasted
3 tablespoons chutney, chopped

1. Beat cream cheese and butter until smooth. Beat in remaining ingredients.
2. Serve with assorted vegetables and crackers.

Makes 16 servings (2 tablespoons each).

TIP: Ingredients can be combined in a food processor; process until nuts are finely chopped. Flavor of spread improves if made 1 to 2 days in advance. This spread can be refrigerated up to 3 weeks.

Recipe and photograph provided courtesy of the American Dairy Association.

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