In small skillet, melt butter. Saute pecans 1 minute until golden brown. Set aside.
In large mixing bowl, beat soft cream cheese, blue cheese, pumpkin and garlic at medium speed of electric mixer until creamy. Beat in enough sherry/vermouth to make desired spreading consistency.
Cover and refrigerate 8 hrs or overnight .
Lightly press pecans atop of spread. Surround spread with a variety of crackers.
Originally Submitted
10/30/2009
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