Blue Cheese, Apricot, and Walnut Cheese Ball

A tangy, creamy cheese ball folds blue cheese, sweet apricot, scallion, and lemon into a make-ahead party appetizer finished with toasted walnuts.

185 min

10 appetizer portions

Ingredients

16 oz full-fat cream cheese, softened

4 oz blue cheese, crumbled

1/2 cup dried apricots, finely chopped

1/4 cup scallions, thinly sliced

1 tsp finely grated lemon zest

1/4 tsp freshly ground black pepper

1/2 tsp kosher salt

1 1/2 cups walnuts, finely chopped

1 box sturdy crackers

1 medium crisp apple, cored and thinly sliced

3 celery ribs, cut into sticks

Medium skillet · Mixing bowl · Sturdy spatula · Plastic wrap · Serving plate

Finish near serving

Prepare and chill the wrapped center ahead; coat it with the cooled walnuts shortly before guests arrive.

Offer sturdy dippers

Set out crackers, apple slices, and celery so guests can scoop without breaking delicate dippers.

01. Toast walnuts in a dry skillet for 5 minutes, stirring, until fragrant and lightly golden; transfer off the hot pan.

02. Spread the nuts out to cool completely, then cover and hold separately so they stay crisp.

03. Mix softened cream cheese with blue cheese until spreadable, keeping small blue-cheese pieces visible.

04. Fold in apricots, scallions, lemon zest, pepper, and salt until evenly distributed.

05. Gather the mixture in plastic wrap and shape it into a compact round with a smooth outside.

06. Chill the wrapped ball at least 2 hours until firm; it can stay refrigerated up to 24 hours before coating.

07. Press the cooled walnuts over the unwrapped ball, turning gently to cover the sides and top.

08. Refrigerate the coated ball for 15 minutes so the walnut crust sets before serving.

09. Set out 20 minutes before serving, then arrange sturdy crackers, crisp apple slices, and celery sticks around it.