Gorgonzola and Toasted Walnut Spread
Recipe: #12026
February 04, 2014
Categories: Spreads, Snacks, Dairy, Cheese, Blue, Nuts/Seeds, Walnut, Appetizers, 5-Minute Prep, Make-Ahead, One-Pot Meal, No-Cook, Baby Shower, Entertaining, Game/Sports Day, Potluck, Electric Mixer, Hand Mix/Whisk, Refrigerator, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Vegetarian, Make it from scratch, Cream Cheese more
"You can use bleu cheese instead if you wish, but the Gorgonzola gives it a little something extra. This is really good on butter crackers, or whatever you prefer...I've even heard it's good used as a dip for apple slices. Cook time is for refrigeration, and serving size is about a tablespoon (total recipe makes about 1 1/2 cups)."
Original recipe yields 24 servings
Ingredients
Nutritional
- Serving Size: 1 (19.2 g)
- Calories 59.1
- Total Fat - 4.4 g
- Saturated Fat - 1.8 g
- Cholesterol - 8.4 mg
- Sodium - 110.1 mg
- Total Carbohydrate - 0.9 g
- Dietary Fiber - 0.2 g
- Sugars - 0.2 g
- Protein - 4.3 g
- Calcium - 133.5 mg
- Iron - 0.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Reserve 1 tablespoon each Gorgonzola and walnuts.
Step 2
In a medium bowl, combine remaining Gorgonzola, neufchatel cheese, milk, pepper and parsley with an electric hand mixer until well-combined.
Step 3
Stir in remaining walnuts; top with reserved Gorgonzola and walnuts.
Step 4
Cover and refrigerate at least two hours to allow flavours to meld.
Step 5
Serve with your favourite crackers.
Tips & Variations
- Electric hand mixer
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