Gorgonzola and Toasted Walnut Spread

24
Servings
5m
Prep Time
2h
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
OK

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 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

Related

Bergy

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)

SouthernBelle

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)