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Caramelized Apple-Blue Cheese Spread

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By Betty Crocker Kitchens
Updated Sep 1, 2010
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This delicious spread made using apple and cheese is a perfect appetizer when served with bread or crackers.

Caramelized Apple-Blue Cheese Spread

  • Prep Time 45 min
  • Total 1 hr 15 min
  • Servings 20
  • Ingredients 11
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Ingredients

  • 1 tablespoon butter
  • 1 teaspoon sugar
  • 2 large firm apples (preferably Fuji or Braeburn), finely chopped (about 2 cups)
  • 1 shallot, finely chopped
  • 1 package (8 oz) cream cheese, softened
  • 4 oz (1 cup) crumbled blue cheese (preferably Maytag or Roquefort)
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 40 slices French bread or crackers

Instructions

  • Step 
    1
    In 1-quart saucepan, melt butter over low heat. Stir in sugar until it dissolves, about 20 seconds. Add apples and shallot. Cook 20 to 30 minutes, stirring occasionally, until mixture turns golden brown and aroma is reminiscent of apple cider. (Do not rush process; color takes a while to form, but the flavor is worth it.) Set aside to cool completely.
  • Step 
    2
    Meanwhile, in small bowl, mix cream cheese, cheese, mayonnaise, sour cream and salt until well blended. Gently stir in cooled caramelized apple mixture and the pecans. Refrigerate 30 minutes before serving. Garnish with additional chopped pecans if desired. Serve with bread or crackers.

Nutrition

350 Calories
19g Total Fat
8g Protein
37g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
7g
33%
Trans Fat
1/2g
Cholesterol
30mg
10%
Sodium
600mg
25%
Potassium
150mg
4%
Total Carbohydrate
37g
12%
Dietary Fiber
2g
10%
Sugars
4g
Protein
8g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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