Gorgonzola-Walnut Cheese Mold
- Beat cream cheese and sour cream with electric mixer on low to medium speed until smooth. Stir in onion and garlic. Add 1/3 cup crumbled Gorgonzola or other blue cheese (1-1/2 ounces). Line a small mixing bowl or 6- to 10-ounce custard cup or mold with plastic wrap.
- Spoon half of the cheese mixture evenly into a prepared bowl or mold. Sprinkle with 2 tablespoons finely chopped toasted walnuts. Top with remaining Gorgonzola mixture. Cover and refrigerate for 4 to 24 hours.
- To serve, unmold cheese. Place on a platter and serve with crackers. Garnish with nuts, cilantro, chopped red peppers or basil. Makes 12 servings.
Nutrition Facts (Gorgonzola-Walnut Cheese Mold)
- Per serving:
- 71 kcal cal.,
- 7 g fat
- (4 g sat. fat,
- 18 mg chol.,
- 91 mg sodium,
- 1 g carb.,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet