Gorgonzola and Toasted Walnut Spread

Prep Time
Cook Time
2h 5m
Ready In

"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


  • 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

2 Reviews


Everything oin the mini mizer and voila -p - The spread is ready. Very tasty. It was great after resting for 2 1/2 hours. There was some left over and the next day and if possible it was even better. The flavours had really melded.


review by:
(6 May 2019)


Well now since Gorgonzola is a Bleu Cheese, I'm not sure what you mean by saying instead of Bleu Cheese, but I used Gorgonzola and it was lip smackin good with the crackers! It had such a creamy yet chunky texture in the cheese and with the nuts the flavor was nuts! A great snack that I won't forget about.


review by:
(22 Feb 2014)