Date, Walnut and Blue Cheese Ball

A Cooking Light Magazine recipe. Serve with crackers, bread or veggies. Prep time does not include overnight chill time.

• Ready In: 15 mins
• Serves: 14

Ingredients

• 1  cup blue cheese, crumbled
• 1  tablespoon fat-free buttermilk
• 5  ounces fat free cream cheese, softened
• 3  ounces cream cheese, softened (1/3 less fat)
• 3  tablespoons  medjool dates, minced
• 1  tablespoon shallot, minced
• 1⁄2 teaspoon  grated lemon rind
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 1⁄4 cup fresh flat-leaf parsley, minced
• 2 1⁄2 tablespoons  toasted walnuts, finely chopped

Directions

1. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed for 2 minutes or until smooth and creamy. Add dates, shallots, lemon rind, salt and pepper, beat at medium speed until well blended, scraping sides of bowl as necessary.
2. Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball; using a rubber spatula. Wrap cheese ball in plastic wrap; chill overnight.
3. Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll ball in nut mixture, coating well. Place on a serving plate. Serve immediately, or cover and refrigerate until ready to serve.