Date, Walnut, and Blue Cheese Ball
Prep time: 
Total time: 
Yield: 1 large cheese ball, about 10 to 12 servings
  • 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
  1. 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).
  2. 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.
  3. Combine the parsley and walnuts in a shallow dish. Unwrap the cheese ball and gently roll in the parsley/nut mixture, coating well.
  4. Serve immediately along with crackers or bread, or cover and refrigerate until ready to serve.
Recipe adapted slightly from Cooking Light.
Recipe by An Edible Mosaic™ at