Best 20 Blue Cheese Spread Recipes

BLUE CHEESE AND WALNUT SPREAD

Steps:

• 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. Transfermixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrapand refrigerate, up to 1 week.

BLUE CHEESE SPREAD

Steps:

• In a small skillet, saute shallots in butter until tender. Remove from the heat; cool. , Meanwhile, in a large bowl, combine the cheeses, sour cream, Cognac, salt and pepper. Add shallots and mix well. Line a 3-cup bowl with plastic wrap. Spread cheese mixture into prepared bowl. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate; garnish with walnuts. Serve with crackers.

BLUE CHEESE AND ROASTED GARLIC DIP/SPREAD

Steps:

• Mix all ingredients in a medium size mixing bowl.
• Using an elctric hand mixer mix until well blended.
• Cover and chill for 8-24 hours or up to 3 days.

BLUE CHEESE SPREAD

Steps:

• Combine all ingredients together and mix well.
• Serve with crackers, celery or apple.

BLUE CHEESE, PORT, AND WALNUT SPREAD

Steps:

• In a food processor blend together the cheese, the butter, and the Port until the mixture is smooth and in a bowl combine well the cheese mixture and the walnuts. Transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 3 weeks. Serve the spread with crackers.

BLUE CHEESE WALNUT SPREAD

Steps:

• In a mixing bowl, blend together cream cheese, blue cheese, sour cream, and Worcestershire sauce until well-blended.
• Stir in walnuts and chives. Spoon into serving bowl. Garnish with extra chives, if desired.
• Chill at least 1 hour to blend flavors.
• Serve with crackers or celery.

PECAN BLUE-CHEESE SPREAD

Steps:

• Place nuts in food processor and process until finely chopped; it takes about 10 seconds.
• Add both cheeses.
• Process until very smooth; again, it should only take about 10 seconds.
• Pack into a bowl and refrigerate until serving; this is best if allowed to chill for a few hours.
• A dribble of brandy or port added when you add the cheeses doesn't hurt.

BLUE CHEESE, PORT, AND WALNUT SPREAD

Steps:

• In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock. Chill.

BLUE CHEESE HERB SPREAD

Steps:

• Place the walnuts, parsley, and chives in the bowl of a food processor, and process until finely chopped. Place herb mixture into a small bowl, and stir in blue cheese. Set aside.
• Place the cream cheese in the bowl of a food processor, and process until smooth. Add the herb mixture to the cream cheese, and process until thoroughly blended. Serve at room temperature.

BRANDIED BLUE CHEESE SPREAD

Steps:

• In a small bowl, mix the first 9 ingredients until blended. Transfer to a serving dish; sprinkle with pumpkin seeds., Refrigerate, covered, 2 hours before serving. Serve with crackers.

PINECONE-SHAPED BLUE CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese, cheese sauce and blue cheese until smooth. Stir in the onions, pimientos and Worcestershire sauce. Cover and refrigerate until firm. , On a serving platter, form cheese spread into a pinecone shape. Beginning at a narrow end, arrange almonds in rows. Garnish with rosemary if desired. Serve with crackers or vegetables.

BLUE CHEESE SPREAD

Steps:

• Blend cream cheese, mayo and Worcestershire sauce until soft and smooth.
• Mix in walnuts and cranberries, if using.
• Gently fold in blue cheese, breaking the chunks up as little as possible.

BLUE CHEESE WITH DATE SPREAD

Steps:

• In a food processor fitted with a metal blade, combine blue cheese and cream cheese. Process until smooth and blended. Transfer to air-tight container and chill in refrigerator for at least 4 hours.
• Once chilled, form cheese into 6 even sized balls and roll each blue cheese ball in chopped dates. Serve cheese set on clean basil leaves. Arrange on a platter or cheese board with assorted crackers.

PEAR, BLUE CHEESE, WALNUT SPREAD

Steps:

• Peel and core pears.
• Cut into 1/4 inch dice.
• Combine in a bowl with other ingredients, tossing to mix well.
• (Many times, I don't even bother with toasting the walnuts and it works out just fine).
• Serve with crackers or toasted pita wedges for scooping.

BLUE CHEESE HERB SPREAD ON FRENCH GARLIC TOAST

Steps:

• 1. SPREAD: Combine cottage cheese, blue cheese, garlic, and lemon juice in a food processor or blender. Process until smooth. Add green onions, basil, and almonds. Blend until mixed but still lumpy and not smooth. Pour dip into serving bowl and refrigerate until ready to serve.
• 2. BREAD: Spread melted butter on both sides of bread slices. Lay on a non-stick cooking sheet. Stir together garlic powder and salt. Sprinkle on one side of buttered bread. Turn on broiler and allow it to heat up a moment. Broil bread about 6-8 inches from heating element for 30-45 minutes per side. Serve warm with Blue Cheese Herb Spread on the side.

DANISH BLUE CHEESE AND PORT SPREAD

Steps:

• Combine all ingredients except walnuts in food processor. Process, stopping occasionally to scrape down the sides, until the mixture is smooth and well blended.
• Refrigerate, covered, up to 2 weeks.
• Remove from the refrigerator about 1 hour before serving and stir in the walnuts when softened.
• (You may add the nuts right away if you're serving the spread within a few hours).
• Serve with bread, crackers or in pastry tartlets.

CUCUMBER ROUNDS WITH BLUE CHEESE SPREAD

Steps:

• The day before serving, combine blue cheese, cream cheese and butter. Mix until well blended.
• Add Worcestershire sauce. Mix well. Cover and refrigerate.
• On serving day: slice cucumbers 1/4 inch thick, making about 100 rounds.
• Pat cucumber rounds dry with a paper towel.
• Spread about 1 teaspoon cheese mixture on each round.
• Sprinkle peanuts on top.

BLUE CHEESE BAGUETTE SPREAD

Steps:

• Mix ingredients together and place mixture in a bowl as a dip for the Baguette bread.
• Can be made ahead of time and refrigerated.

ZESTY/PEPPERY/SWEET-BLUE CHEESE AND DATE SPREAD -- OR BALLS!

Steps:

• Measure 1 1/2 cups pecans (or double that amount if making cheese balls) into an large iron skillet, toasting over medium heat, stirring constantly ~ remove from heat and finely chop! (Or, preheat oven to 350 degrees ~ Spread pecans on a baking sheet and toast 5 minutes.).
• Set nuts aside; they will be added last!
• In a mixing bowl, combine (by hand or using an electric mixer), cream cheese, blue cheese cheddar cheese, salt, lemon zest, and freshly grated black pepper until fluffy!
• Stir in dates and 1 1/2 cups toasted pecans.
• For easier handling, chill for an hour to firm up, if making into cheese balls. Coat with additional toasted, chopped pecans.
• Serve this zesty spread (or balls) chilled, or at room temperature, with apple slices, celery sticks. tortilla chips, and/or crackers.
• NOTE: Cooking time is the chill time, although I thought the flavor greatly improved after chilling overnight! The recipe can easily be doubled to serve a larger number of people!

BLUE MOON INN CHEESE SPREAD

Steps:

• Preheat oven to 350 degrees.
• Bake pecans in a single layer in a shallow pan for 8-10 minutes or until they are fragrant. Cool 5 minutes; finely chop pecans.
• Stir together mayonnaise and next 3 ingredients until well blended. Stir in cheese and pecans.
• Garnish, if desired, with sliced pimiento-stuffed olives.