Recipe by Christine L.
"This spread keeps for 3 weeks if refrigerated. Make to serve with bread or crackers for the Big Day, or keep it on hand for drop-in guests. Originally submitted to ThanksgivingRecipe.com."
Watch video tips and tricks
unsalted butter, softened
1 1/2 cups
I made this for Christmas appetizers and it was a HUGE hit with adults. I served it with a late harvest Semillon and it was wonderful...three people requested the recipe!
I made this for a football party and ended up throwing most of it out. It didn't look appetizing, people tried it but that was about it.
I made this at Christmas and used it at New Year .. it was really lovely. I used organic blue cheese and butter, and Vintage Port from the holiday dinner. It was wonderful and I will use it again.
I wasn't crazy about this recipe, and judging by the fact that it wasn't eaten much at my holiday party, neither were my guests. It turned out an odd gray color, and the flavor was OK but nothing special.
I toasted the nuts too. It tasted fine - just looked really unappetizing - so I would not make again.
I did not care for the look or flavor of this. I really dont know what I did wrong and I followed the directions exactly making recommended modifications. Not good.
I have made this several times. It is always a huge hit with guests.
Did not look appetizing at all. Would probably go over better in a closed-sandwich. Also, tasted just like blue cheese to me.
* Percent Daily Values are based on a 2,000 calorie diet.
Blue Cheese, Port, and Walnut Spread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 253
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Trick out your green bean side dish with roasted garlic & tangy blue cheese.
Earthy, comforting cauliflower soup is topped with light, cheesy fritters.
A green salad gets dressed up with sliced pears, candied pecans, and blue cheese.