Martha Stewart Blue-Cheese Spread

Martha Stewart Blue-Cheese Spread is a creamy, spreadable appetizer with cream cheese, Roquefort and a little black pepper that comes together in 10 minutes. Try this easy party appetizer for cocktail hour or dinner parties, since it needs only a food processor and two simple ingredients.

Pulse the cream cheese on its own until it turns completely smooth before the blue cheese goes in. Skip that and you get stubborn lumps of cream cheese that never blend into the Roquefort.

Martha keeps it to just two cheeses and lets the Roquefort carry all the flavor, with nothing else to cover it up. A small splash of water, added a teaspoon at a time, brings it to a spreadable texture without thinning the taste.

Martha Stewart Blue-Cheese Spread

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Calories

110

kcal

Smooth cream cheese and sharp Roquefort whip into a thick, silky spread that holds its shape on toast. A teaspoon of water at a time loosens it only as much as you need.

Ingredients

• 4 ounces cream cheese until smooth
  

• 4 ounces creamy blue cheese, such as Roquefort
  

• Kosher salt and freshly ground pepper
  

Directions

• Smooth the cream cheese: Add 4 ounces cream cheese to a regular or mini food processor. Pulse it until it looks completely smooth, so no lumps are left to fight the blue cheese.
• Add the blue cheese: Add 4 ounces creamy blue cheese, such as Roquefort, to the processor. Then process until the two cheeses are fully combined and the spread looks even.
• Adjust the texture: If the spread feels too thick, pulse in water, 1 teaspoon at a time. Stop as soon as it reaches a spreadable consistency, since too much water makes it loose.
• Season and serve: Season with kosher salt and freshly ground pepper. Taste first, because the blue cheese is already salty, then serve with toasts or crackers.

Tools for this recipe

• Cuisinart 14-cup food processor, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different blue cheese than Roquefort?

Yes, any creamy blue cheese works, such as Gorgonzola dolce or a mild Danish blue. Roquefort is the sharpest of these, so a milder one gives you a softer, gentler spread.

How long does blue-cheese spread keep in the fridge?

Store it in an airtight container in the fridge for up to 5 days. The flavor gets stronger as it sits, so taste it again before serving and add a pinch of pepper if it needs a lift.

Can I make this ahead for a party?

Yes, make it up to 2 days ahead and keep it covered in the fridge. Take it out about 20 minutes before serving so it softens, then stir it once to loosen it.

What if I don't have a food processor?

Let both cheeses soften at room temperature for about 30 minutes, then mash them together with a fork or beat with a hand mixer. It will be a little more rustic and chunky, but it tastes just as good.

What's the most common mistake with this spread?

Adding too much water at once is the usual problem, since it turns the spread runny and dulls the flavor. Add only 1 teaspoon at a time and stop as soon as it spreads easily.