Date, Walnut, and Blue Cheese Ball

Photo: Jonny Valiant; Styling: Deborah Williams

Prepare this retro-chic snack up to two days ahead, and serve with crackers, bread, or veggies.

Yield: 14 servings (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 78
  • Fat: 4.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.2g
  • Carbohydrate: 5.3g
  • Fiber: 0.5g
  • Cholesterol: 12mg
  • Iron: 0.2mg
  • Sodium: 229mg
  • Calcium: 74mg

Ingredients

  • 1 cup (4 ounces) crumbled blue cheese
  • 1 tablespoon nonfat buttermilk
  • 5 ounces fat-free cream cheese, softened
  • 3 ounces 1/3-less-fat cream cheese, softened
  • 3 tablespoons minced pitted Medjool dates (2 to 3 dates)
  • 1 tablespoon minced shallots
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup minced fresh flat-leaf parsley
  • 2 1/2 tablespoons finely chopped walnuts, toasted

Preparation

  1. 1. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth and creamy. Add dates, shallots, lemon rind, salt, and pepper; beat at medium speed until well blended, scraping sides of bowl as necessary.
  2. 2. Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball, using a rubber spatula. Wrap cheese ball in plastic wrap; chill overnight.
  3. 3. Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll in nut mixture, coating well. Place on a serving plate. Serve immediately, or cover and refrigerate until ready to serve.
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