Ingredients

• 8 oz/225 g of low-fat cream cheese (bar style), at room temperature
• 1 cup/115 g crumbled blue cheese, at room temperature
• 1 tbsp reduced-fat buttermilk
• 3 tbsp minced Medjool dates (5 to 6 pitted dates)
• 1 tbsp minced shallots
• 1 tsp grated lemon zest
• 1/4 tsp kosher or sea salt
• 1/4 tsp freshly ground pepper
• 2 tbsp minced fresh flat-leaf parsley
• 2 1/2 tbsp finely chopped toasted walnuts
• Crostini, Baked Pita Chips, Baked Bagel Chips, Marbled Rye Toasts, celery and carrot sticks

Instructions

1. 1. 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.
2. 2. 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 and refrigerate until well chilled, at least 2 hours or overnight.
3. 3. 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.