INGREDIENTS
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◾1 (8-ounce) container garden vegetable cream cheese
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◾1 (8-ounce) container roasted garlic cream cheese
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◾1 cup (4 ounces) shredded sharp Cheddar cheese
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◾3 green onions, chopped
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◾2 cups pecan halves, toasted
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◾Fresh rosemary sprigs