Date, Walnut, & Blue Cheese Ball


by: Faith {An Edible Mosaic}

In this mix, dates add a touch of sweetness to balance the sharpness of blue cheese. Lemon zest brightens it up, and just a touch of fresh onion and garlic powder make a savory addition. The cheese is rolled in a mixture of fresh parsley and toasted walnuts, which add both a fresh bite as well as a nutty crunch. Just a heads-up, I’ve also made this with toasted pecans (instead of walnuts) and everyone enjoyed it that way as well.


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serves: 14

1 cup (4 ounces) crumbled blue cheese

1 tablespoon nonfat buttermilk

8 ounces 1/3-less-fat cream cheese, softened

3 tablespoons minced pitted Medjool dates (2 to 3 dates)

1 tablespoon minced sweet onion

1/2 teaspoon fresh lemon zest

1/4 teaspoon garlic powder

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1/4 cup minced fresh flat-leaf parsley

2 1/2 tablespoons finely chopped walnuts, toasted

Nutrition Facts
Date, Walnut, & Blue Cheese Ball

Servings Per Recipe: 14

Amount per Serving

Calories: 70

  • Total Fat: 3.4 g
  •     Saturated Fat: 1.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 8.1 mg
  • Sodium: 271.1 mg
  • Total Carbs: 5.7 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 4.5 g
  • Protein: 4.7 g

how is this calculated?

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1.  Lightly spray the bowl of a food processor with cooking spray (to help prevent the dates from sticking). Combine all ingredients except the parsley and walnuts in the prepared food processor’s bowl; process until combined (it doesn’t have to be completely smooth).

2.  Line a small-medium bowl with plastic wrap. Pour the cheese mixture into the plastic wrap-lined bowl, wrapping it to form a ball. Refrigerate until chilled, overnight in the fridge or about 1 hour in the freezer.

3.  Combine the parsley and walnuts in a shallow dish. Unwrap the cheese ball and gently roll in the parsley/nut mixture, coating well. Serve immediately along with crackers or bread, or cover and refrigerate until ready to serve.

Cooks' note:
Once made, this cheese ball should be chilled in the freezer for 1 hour before serving (or in the fridge overnight).

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Kathy M


wow this looks really good

John G