This is a gorgeous spread that’s pretty looking and really delicious. Every time I make it, someone requests the recipe. And, because it’s better if it sits a while, it can be made the day ahead.

The original called for cold cream cheese, but that doesn’t work very well. But, you don’t want it too soft either (if you make it in the summer). I take it out of the fridge about an hour before I’m ready to make the spread.

I put the spread in a small bowl with a little cheese knife and set it onto a platter or plate surrounded by crackers or other dippers. It’s good with Triscuits or Ritz Chips. It’s great stuffed into celery, too, but be sparing as its very rich.

I’ve also spread it onto ham, chicken and roast beef sandwiches.

Blue Cheese Herb Spread

from amagazine.com

3 tablespoons chopped walnuts

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1/2 cup blue cheese, crumbled

8-ounce package cream cheese, at room temperature for about an hour

Place walnuts, parsley and chives in a food processor (I use a mini-processor) and process until finely chopped. Place in a small bowl, stir in blue cheese and set aside.

Place cream cheese in bowl of food processor and process until smooth. Add herb/blue cheese mixture to the cream cheese and process until thoroughly blended. Place in serving bowl, cover with plastic wrap and refrigerate at least 8 hours. Can store in fridge for up to three days.

Bring to room temperature before serving. It’s great with crackers, spooned into endive leaves or with veggie dippers.

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