No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Blue Cheese and Walnut Spread

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
Blue Cheese and Walnut Spread

Source: Everyday Food, November 2006


  • 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


  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 Note

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

Reviews (11)

  • 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.

  • moffett1 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.

  • 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.

  • 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.

  • connelkr 22 May, 2010

    So easy and really good! A nice alternative to just plain cheese and crackers.

  • 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.

  • 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.

  • 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

  • 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.

  • paulamarie68 2 Dec, 2008

    You can also stuff mushrooms with this mixture and bake until the cheese is bubbly and lightly browned. Delish!

  • theirishwizard 1 Jul, 2008

    this is really simple to make and delicious with a good cabernet or some port wine

Related Topics