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You Asked For It: Blue Cheese and Toasted Walnut Spread

Kelly Cook of Dunedin shares an appetizer dip recipe for blue cheese and toasted walnut spread. This is very easy to make and gets even better if you let it sit overnight. This recipe calls for the use of a food processor, which is the best tool for the job; a blender would not be a good substitute. If you do not have a food processor, a pastry blender or even a fork would work to break up the blue cheese and combine it with the cream cheese. This spread goes well with many dippers: lightly toasted bread slices, crackers, celery and carrot sticks or apple and pear slices (sprinkle fruit with lemon juice to prevent browning).

Recipe request

Barbara Owens of Brandon would like a date nut pinwheel cookie recipe like the one her mother made during the holidays. She is looking for a recipe with a moist filling and a cookie that is not gooey. Barbara has made recipes she found on the Internet, but they were nothing like she remembers.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail Include your name, city and phone number.


Blue Cheese and Toasted Walnut Spread

4 ounces crumbled blue cheese

1 (8-ounce) package cream cheese, softened

3 tablespoons half-and-half

¼ teaspoon freshly ground pepper

½ cup chopped walnuts, toasted

Reserve 1 tablespoon blue cheese for garnish. In bowl of food processor, place remaining blue cheese, cream cheese, half-and-half and pepper. Cover and process until blended.

Reserve 1 tablespoon of the walnuts for garnish. Stir remaining walnuts into cheese mixture. Spoon into shallow serving bowl. Sprinkle with reserved blue cheese and walnuts. Serve with your choice of dippers (celery, crackers, etc.).

Makes about 16 appetizer servings.

Source: Kelly Cook, Dunedin

You Asked For It: Blue Cheese and Toasted Walnut Spread 11/21/09 [Last modified: Saturday, November 21, 2009 3:30am]
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