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Gorgonzola-Walnut Cheese Mold

Makes: 12 servings
Prep 30 mins
Gorgonzola-Walnut Cheese Mold
  • 2 3  ounce packages  cream cheese, softened
  • 3  tablespoons  dairy sour cream
  • 4  teaspoons  finely chopped onion
  • 1  small clove garlic, minced
  •  Assorted crackers
  •  Pine nuts, walnuts, fresh cilantro, or fresh basil
  • 1/3  cup  Gorgonzola or other blue cheese (1-1/2 ounces)
  • 2  tablespoons  finely chopped toasted walnuts

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 71,
  • Fat, total (g) 7,
  • chol. (mg) 18,
  • sat. fat (g) 4,
  • carb. (g) 1,
  • pro. (g) 2,
  • sodium (mg) 91,
  • Percent Daily Values are based on a 2,000 calorie diet

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