INGREDIENTS:

• 2 (8 oz.) pkgs. cream cheese, soft
• 2 1/2 c. sour cream, divided
• 1/8 tsp. white pepper
• 1/2 c. chopped pecans
• Red bell peppers or whole pimento
• Crackers and cocktail rye bread
• 8 oz. blue or Roquefort cheese,
• crumbled
• 3 eggs
• 1/4 c. minced green onions
• Green onion tops

DIRECTIONS:

• Beat cheese until light and fluffy, about 5 minutes. Mix in 1 cup
• sour cream and pepper. Add eggs one at a time, beating well after
• each addition. Stir in nuts and chopped onion. Pour into buttered
• spring form pan (9 inch). Bake at 300 degrees for 60-70 minutes.
• Test with a knife as for custard. Cool 5 minutes. Spread with 1
• 1/2 cups sour cream and return to oven for 10 minutes. Cool
• completely and refrigerate overnight. Decorate top with flowers cut
• from bell peppers or pimentos. Use onion tops for stems.