Gorgonzola-Walnut Spread may also be used to stuff hollowed cherry tomatoes as an hors d'oeuvre.
2 ounces walnut halves 4 ounces low fat cream cheese 2 medium green onions, white part plus 1-inch green 1/2 cup low fat sour cream 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon Tabasco® or other hot sauce 1 1/2 cups crumbled Gorgonzola
calories 101 (71% from fat) • carb. 2g• pro. 5g • fat 8g • sat. fat 4g • chol. 18mg • sod. 326mg • calc. 116mg • fiber 0g
Preheat Cuisinart® Toaster Oven Broiler to 350°F with the rack set in Position A (lowest). Place walnuts in a pie tin and toast until lightly browned, about 3-4 minutes. Cool. In the Cuisinart® Food Processor fitted with the metal blade, pulse to chop the green onions; remove and reserve. Place the cream cheese, sour cream, salt, pepper, and Tabasco® in the work bowl, process to blend until creamy, about 15 seconds; scrape work bowl. Place the reserved green onions, Gorgonzola, and toasted nuts on the creamed mixture in that order. Pulse to blend in, about 10 times. Transfer to a small decorative bowl and cover. Refrigerate for 1 hour or longer to allow flavors to blend. If refrigerated longer than 1 hour, remove 10 minutes before serving. Serve with crackers, pita chips, or bagel chips.
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