Blue Cheese Logs

Southern Living MARCH 2004

  • Yield: Makes about 24 appetizer servings


  • 2 (8-ounce) packages cream cheese, softened
  • 8 ounces sharp Cheddar cheese, cubed
  • 2 (4-ounce) packages crumbled blue cheese
  • 1/2 small onion, diced
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/2 teaspoon ground red pepper
  • 2 cups finely chopped pecans, toasted and divided
  • 2 cups finely chopped fresh parsley, divided
  • Crackers


Process cream cheese and next 5 ingredients in a food processor 1 to 2 minutes until combined, stopping to scrape down sides.

Stir together cheese mixture, 1 cup pecans, and 1/2 cup parsley. Cover and chill 1 hour.

Shape cheese mixture into 4 (7-inch) logs.

Combine remaining 1 cup pecans and 1 1/2 cups parsley. Roll logs in parsley mixture; cover and chill until ready to serve. Serve with crackers.

Note: For testing purposes only, we used Cracker Barrel cheese for Cheddar cheese. Cheese logs may be prepared ahead and frozen, if desired. Thaw in refrigerator overnight.


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Blue Cheese Logs Recipe