Date & Blue Cheese Ball

Ingredients

• •8 oz low-fat cream cheese
• •1 cup crumbled blue cheese
• •1 tbsp reduced-fat buttermilk
• •3 tbsp minced Medjool dates
• •1 tbsp minced shallots
• •1 tsp grated lemon zest
• •¼ tsp kosher or sea salt
• •¼ tsp freshly ground pepper
• •2 tbsp minced fresh flat-leaf parsley
• •2½ tbsp finely chopped toasted walnuts
• •1 serving Crostini
• •1 serving Baked Pita Chips
• •1 serving Baked Bagel Chips
• •1 serving Marbled Rye Toasts
• •1 serving celery and carrot sticks

Cooking Instructions

1. 1.

   1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, blue cheese, and buttermilk on medium speed until smooth and creamy, about 2 minutes. Add the dates, shallots, lemon zest, salt, and pepper and beat until well combined.

   5 min

2. 2.

   2. Transfer the cheese mixture to a large sheet of plastic wrap/cling film and form it into a ball. Wrap the ball in the wrap and refrigerate until well chilled, at least 2 hours or overnight.

   120 min

3. 3.

   3. In a shallow bowl or plate, mix together the parsley and walnuts. Remove the cheese ball from the refrigerator. With the wrap/film still on, shape into a well-formed ball. Unwrap the cheese mixture and roll it gently in the nut mixture until all sides are well covered. Serve immediately or cover and refrigerate until ready to serve.

   10 min