Prep time: 30 min
Ready in: 2 hours, 30 min- overnight
Serves: 4- 8
Ingredients:
8 oz. cream cheese- room temperature
1 c. blue cheese- crumbled, room temperature
1 T. buttermilk
3 T. Medjool dates- pitted, minced
1 T. shallots- minced
1 tsp. lemon zest- grated
1/4 tsp. salt
1/4 tsp. pepper
2 T. fresh, flat-leaf parsley- minced
2 1/2 T. toasted walnuts- finely chopped
Crackers (for serving)
Directions:
- In stand mixer fitted with paddle attachment, beat together cream cheese, blue cheese, and buttermilk on medium speed until smooth and creamy, about 2 min
- Add dates, shallots, lemon zest, salt, and pepper and beat until well combined
- Transfer cheese mixture to a large sheet of plastic wrap and form it into a ball
- With the ball well plastic wrapped, refrigerate until well chilled, 2 hours- overnight
- In a shallow bowl or plate, mix together parsley and walnuts
- Remove cheese ball from refrigerator and, with wrap still on, re-shape into a well formed ball if needed
- Unwrap cheese ball and roll it gently in nut mixture until all sides are well covered
- Cover and refrigerate until ready to serve
- Serve with crackers
*Jen found recipe here
Directions:
- In stand mixer fitted with paddle attachment, beat together cream cheese, blue cheese, and buttermilk on medium speed until smooth and creamy, about 2 min
- Add dates, shallots, lemon zest, salt, and pepper and beat until well combined
- Transfer cheese mixture to a large sheet of plastic wrap and form it into a ball
- With the ball well plastic wrapped, refrigerate until well chilled, 2 hours- overnight
- In a shallow bowl or plate, mix together parsley and walnuts
- Remove cheese ball from refrigerator and, with wrap still on, re-shape into a well formed ball if needed
- Unwrap cheese ball and roll it gently in nut mixture until all sides are well covered
- Cover and refrigerate until ready to serve
- Serve with crackers
*Jen found recipe here
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