I'm excited to be part of this week's Progressive Dinner Party, especially because I'm participating in the appetizer course at the beginning of the week and then I can just sit back and absorb the rest of the great recipes as they roll in! My contribution to the appetizer course is Stilton & Watercress Spread. I found this recipe years ago in Bon Appetit magazine and have made it every year for the holidays. Last year was probably the first time that I didn't make it, but I had just had a baby in early December, so my family was lucky to find gifts under the tree and Christmas cookies. :) While we're not having our huge blowout party this year, I do plan to make it again to have on hand when friends stop by. It's great the day you make it, but also throughout a holiday week. So, without further ado, I give you:
Stilton & Watercress Spread
5 oz. stilton cheese (or blue cheese) crumbled
4 oz. cream cheese, room temperature (whipped)
5 tbsp. butter, room temperature
1 bunch watercress, stems trimmed, leaves chopped
2 green onions, finely chopped
1/4 c. finely toasted walnuts, chopped (I put a 1/4 cup unchopped walnuts in the oven at abt 350 degrees until I can smell them, then take them out and chop in the food processor)
Mix stilton cheese, cream cheese and butter in a medium bowl until blended. Mix in watercress, onions and nuts. Season with salt and pepper. Spoon into a small bowl, cover, and chill (can be made one day ahead). Bring to room temperature before serving. Serve with crackers.
Check out Dana's Scrap Therapy to try out her Cheese Dip and visit Epibloguer for her Creamy Artichoke Dip (which is one of my absolute faves). And be sure to visit the Book Blog Social Club to check out all the delicious foods that are being "served" at this week's Progressive Dinner Party!