Instructions: In a food processor, pulse parsley until chopped. Add turkey breast, cheddar and pecan halves. Process until ingredients are finely chopped. Add sour cream and mustard; pulse just to combine. Refrigerate 2 hours for flavors to blend.

This recipe yields 8 servings.

Description: "Smoky, tangy and zesty all at once. For a portable lunch, spread the dip on a slice of roast beef laid over a lettuce leaf and roll up to enclose."

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