Yield
Makes about 1 1/2 cups; 6 to 8 servings

How to Make It

Step 1

Beat cream cheese, blue cheese, chèvre, butter, and brandy until creamy. Stir in 2 tablespoons chives. Mound in a small, shallow dish. If making ahead, cover and chill up to 2 days.

Step 2

In a small bowl, mix salt, pepper, cumin, cinnamon, and cardamom.

Step 3

Pour chili oil and olive oil into an 8- to 10-inch nonstick frying pan over medium heat. Add walnuts. Stir often until toasted, 5 to 7 minutes. Add sugar and stir until it melts onto nuts, about 1 minute.

Step 4

Pour hot nuts into bowl with spices and mix to coat. If making ahead, let cool and store airtight up to 2 days.

Step 5

Sprinkle nuts and remaining 1 tablespoon chives over cheese. Spread mixture onto crackers.

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