Blue Cheese, Port, and Walnut Spread Recipe -

Blue Cheese, Port, and Walnut Spread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock. Chill.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2003

Very tasty, adults love it. Great with red wine. I added a little of cream cheese to reduce the strong taste from the blue cheese.

Most Helpful Critical Review
Jul 08, 2003

Tastes pretty much just like plain blue cheese. For this to really work I had to add 1 part cream cheese to 1 part dip.


32 Ratings

Jul 08, 2003

I loved the taste of the blue cheese and porte, but the blue cheese was very strong. I added a little cream cheese and extra porte. I would also make half of this recipe next time.

Oct 09, 2003

This one is definately for blue cheese lovers! Great recipe for large parties.

Mar 11, 2005

I added 4 oz cream cheese to tone down the blue cheese. My guests loved it. It makes lots of spread. I froze half of it in smalled containers to use later when I need a quick appetizer. It tasted great but was a strong flavor.

Nov 04, 2003

WOW! This is a great appetizer, but watch out for the port! If you let this sit too long it will self-ferment and become alcohol in solid form!

Mar 11, 2004

I made this for an office party and the staff set it aside so they could have it the following week! Great taste and it does last forever in the fridge. Very stiff spread, but yummy. I used less blue cheese and sliced pecans b'cuz they were all I had.

Jan 07, 2004

I love Blue Cheese but this was way too strong. I had to add cream cheese to it to tone it down. Also, this recipe is WAY too much for a normal party. A pound of blue cheese (this rich!) could feed one person for weeks. I would half the recipe if making it again.


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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 3.1 g
  • < 1%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 529 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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