New This Month

Blue Cheese and Walnut Spread

535

This spread is also delicious served on apple or pear wedges. Rub them first with lemon juice to prevent discoloration.

  • Yield: Makes 1 1/3 cups

Source: Everyday Food, November 2006

Ingredients

  • 4-ounce bar of cream cheese, room temperature
  • 1/2 cup walnuts, chopped
  • Coarse salt and ground pepper
  • 4 ounces (1 cup) cold crumbled blue cheese, such as Stilton
  • Crackers or crostini, for serving

Directions

  1. In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfer mixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrap and refrigerate, up to 1 week.

Cook's Notes

To store: Cover with plastic wrap and refrigerate, up to 1 week.

Reviews Add a comment

  • Cowgirlpink
    22 OCT, 2011
    Everyone I had for dinner loved this. It is simple to make. I would take it out of the frig about an hour ahead to let it come to room tep. Cold it is a hard to spread.
    Reply
  • MS11411252
    31 DEC, 2010
    Really loved it as did my guests.I added the Stilton at room temp. Served the spread at room temp. It was spreadable and allowed the blue cheese aroma to add to the experience. A quick and easy hit for entertaining.
    Reply
  • CarolynFay
    29 NOV, 2010
    I doubled the recipe "except" for the Blue Cheese. I also added sour cream until it was the spreadable consistency I wanted. This worked well, and everyone liked it, and some asked for the recipe.
    Reply
  • maxehotshot
    31 AUG, 2010
    It was okay, but next time I would add more blue cheese and pepper. It seemed too mild to my taste.
    Reply
  • connelkr
    22 MAY, 2010
    So easy and really good! A nice alternative to just plain cheese and crackers.
    Reply
  • dinnerwithdavid
    29 DEC, 2009
    This was incredibly easy, but hard to spread on crackers. I would try toasted French baguette slices or sourdough for a little flexibility.
    Reply
  • HamNCheezNLuv
    30 MAY, 2009
    I would think about a half a cup of chopped apples or firm pears added in , or perhaps paper thin slices layered with the spread and the crackers would give a nice representation of all of these flavors. Peppery arugula shredded into the spread might not be bad either.
    Reply
  • ausgra
    21 DEC, 2008
    i liked the flavors but i think next time i will use less blue cheese. it seemed kind of heavy. it was better with the pears than the crackers. the sweet and savory off set each other
    Reply
  • sarahak78
    3 DEC, 2008
    I added about 1 tsp. of honey as well when I stirred in the walnuts and then drizzled a bit over the top - delicious! Served with crackers and grapes.
    Reply
  • paulamarie68
    2 DEC, 2008
    You can also stuff mushrooms with this mixture and bake until the cheese is bubbly and lightly browned. Delish!
    Reply