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| Photo by Katie Guymon |
Last Wednesday, Matt and I went to the Botanical Gardens for its weekly music series, which is one of my absolute favorite things to do during St. Louis summers. I put together a picnic basket o' goodies that included white bean dip with homemade pita chips and this blue cheese and walnut spread.
Even better than serving it with crackers? Slice up a green apple or pear thinly in place of the carbs. That's what I'll be doing next time.
Blue Cheese and Walnut Spread [adapted from Martha Stewart]
-4 oz. of cream cheese, room temperature
-4 oz. of crumbled blue cheese
-1/2 cup of walnuts, chopped
-kosher salt and fresh pepper
-crackers or apple slices, for serving
1. In a medium bowl, stir cream cheese with a wooden spoon until completely softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese. Transfer mixture to a small bowl. Serve with crackers or apple slices. To store: Cover with plastic wrap and refrigerate, up to 1 week.
