Yield: 1 large cheese ball, about 10 to 12 servings
Ingredients
Cooking spray
1 cup (4 ounces) crumbled blue cheese
1 tablespoon nonfat buttermilk
8 ounces ⅓-less-fat cream cheese, softened
3 tablespoons minced pitted Medjool dates (2 to 3 dates)
1 tablespoon minced sweet onion
½ teaspoon fresh lemon zest
¼ teaspoon garlic powder
¼ teaspoon kosher salt
⅛ teaspoon black pepper
¼ cup minced fresh flat-leaf parsley
2½ tablespoons finely chopped walnuts, toasted
Instructions
Lightly spray the bowl of a food processor with cooking spray (to help prevent the dates from sticking). Combine all ingredients except the parsley and walnuts in the prepared food processor’s bowl; process until combined (it doesn’t have to be completely smooth).
Line a small-medium bowl with plastic wrap. Pour the cheese mixture into the plastic wrap-lined bowl, wrapping it to form a ball. Refrigerate until chilled, overnight in the fridge or about 1 hour in the freezer.
Combine the parsley and walnuts in a shallow dish. Unwrap the cheese ball and gently roll in the parsley/nut mixture, coating well.
Serve immediately along with crackers or bread, or cover and refrigerate until ready to serve.