Appetizers
Gorgonzola-Walnut Spread
Makes about 2 cups
Gorgonzola-Walnut Spread
Makes about 2 cups
Gorgonzola-Walnut Spread may also be used to stuff hollowed cherry tomatoes as an hors d'oeuvre.
Calories 101 (71% from fat)
carb. 2g
pro. 5g
fat 8g
sat. fat 4g
chol. 18mg
sod. 326mg
calc. 116mg
fiber 0g
carb. 2g
pro. 5g
fat 8g
sat. fat 4g
chol. 18mg
sod. 326mg
calc. 116mg
fiber 0g
Ingredients
- 2 ounces walnut halves
- 4 ounces low fat cream cheese
- 2 medium green onions, white part plus
- 1-inch green ½ cup low fat sour cream
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon Tabasco® or other hot sauce
- 1½ cups crumbled Gorgonzola
Preparation
- 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.
