• 2 8-ounce packages cream cheese, room temperature
  • 1/3 cup Stonewall Kitchen Blue Cheese & Herb Mustard
  • 3 Tablespoons green onion, chopped
  • 3 Tablespoons crumbled blue cheese
  • 1 clove garlic, minced
  •  Salt and pepper, to taste
  • 1/2 cup pecans, toasted & chopped


  1. Mix together until well-combined the cream cheese, Stonewall Kitchen Blue Cheese & Herb Mustard, green onion, blue cheese, garlic, salt, and pepper.
  2. Chill mixture one or more hours.
  3. Form mixture into a ball and roll it into the chopped nuts.
  4. Serve with crackers.
Note: You may also use this same recipe to make a dip as opposed to a cheeseball. Simple combine all ingredients, and sprinkle the toasted pecans on top!

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