Layered Blue Cheese Spread Recipes

Steps:

• Line 3-1/2-to 4-cup bowl or mold with plastic wrap, allowing excess wrap to extend over sides. Set aside.
• In medium bowl gently stir together cream cheese and tomato. Set aside.
• In food processor bowl combine basil, parmesan cheese, parsley, pine nuts and garlic. Cover and process until very finely chopped. With food processor running, slowly add oil through feed tube. Process until mixture is consistency of soft butter.
• Spread one-third of cream cheese mixture in prepared bowl. Top with one-half of basil mixture. Repeat layers. Spread remaining cheese mixture on top. Cover and refrigerate at least 4 hours.
• On serving plate invert bowl. Remove plastic wrap. Garnish with tomato and fresh basil, if desired. Serve with crackers.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the sour cream, hot sauce, milk and cream cheese in a food processor and process until smooth. Toss the chicken and hot sauce mixture together in a bowl and spread with a spatula in the bottom of a glass 8-inch square baking dish. Cover the baking dish with foil and bake until warmed through, 25 to 30 minutes.
• Meanwhile, heat the oil in a large nonstick skillet. Add the bacon and cook over medium heat, turning a few times, until evenly browned, 7 to 8 minutes. Transfer the bacon to a paper towel-lined plate to drain; let cool, then crumble.
• Let the baking dish sit at room temperature, 10 minutes. Uncover the baking dish and scatter over the celery, then the lettuce, then the carrots. Drizzle with the blue cheese dressing and sprinkle with the bacon and scallions. Serve with the tortilla chips.

Steps:

• In a regular or mini food processor, pulse cream cheese until smooth. Add blue cheese and process until fully combined. If needed, pulse in water, 1 teaspoon at a time, to reach a spreadable consistency. Season with salt and pepper.

Steps:

• Spread Cheddar cheese into 5-inch round, about 1/2 inch thick, on serving platter; smooth side and top with small metal spatula. Sprinkle mushrooms over cheese; press lightly.
• Spread cream cheese over mushrooms; smooth side and top. Sprinkle with basil; press lightly.
• Top with Swiss-almond cheese; smooth side and top. Sprinkle bell peppers over top. Press parsley into side. Serve with crackers.

Steps:

• 1. On serving plate spread 2 packages cream cheese into 8 inch circle. Combine blue cheese, 1/4 c sour cream, parsley, cilantro, chives and pepper until blended. Spread over cream cheese layer to 1/2 inch of edges. Beat remaining cream cheese and sour cream until smooth, spread over blue cheese to 1 inch of edges. Sprinkle with walnuts just before serving. Serve with breads and crackers.

Steps:

• In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfermixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrapand refrigerate, up to 1 week.

Steps:

• Mash blue cheese and mayonnaise together until smooth. Add more mayonnaise if necessary. Mix in hot sauce and lemon juice.
• Store in refrigerator until ready to use. Spread will keep up to two days.

Steps:

• Combine all ingredients together and mix well.
• Serve with crackers, celery or apple.

Steps:

• In a small skillet, saute shallots in butter until tender. Remove from the heat; cool. , Meanwhile, in a large bowl, combine the cheeses, sour cream, Cognac, salt and pepper. Add shallots and mix well. Line a 3-cup bowl with plastic wrap. Spread cheese mixture into prepared bowl. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate; garnish with walnuts. Serve with crackers.