- 8 oz (225g) of low-fat cream cheese (bar style), at room temperature
- 1 cup (115g) crumbled blue cheese, at room temperature
- 1 tbsp reduced-fat buttermilk
- 3 tbsp minced medjool dates (5 or 6 pitted dates)
- 1 tbsp minced shallots
- 1 tsp grated lemon zest
- ¼ tsp kosher or sea salt
- ¼ tsp freshly ground pepper
- 2 tbsp minced fresh flat-leaf parsley
- 2½ tbsp finely chopped toasted walnuts
- Crostini, baked pita chips, baked bagel chips, marbled rye toasts, celery and carrot sticks
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, blue cheese, and buttermilk on medium speed until smooth and creamy, about 2 minutes. Add the dates, shallots, lemon zest, salt, and pepper and beat until well combined.
- Transfer the cheese mixture to a large sheet of plastic wrap/cling film and form it into a ball. Wrap the ball in the wrap/film and refrigerate until well chilied, at least 2 hours or overnight.
- In a shallow bowl or plate, mix together the parsley and walnuts. Remove the cheese ball from the refrigerator. With the wrap/film still on, shape into a well-formed ball. Unwrap the cheese mixture and roll it gently in the nut mixture until all sides are well covered. Serve immediately or cover and refrigerate until ready to serve.