Artichoke Blue Cheese Spread


I have been slightly obsessed with blue cheese recently. Lots of people feel strongly about blue cheese, either hating or loving it. I have to admit that I was never overly fond of it until recent years.

My first exposure to blue cheese was the dressing. I worked at The Cheesecake Factory for several years and tried the blue cheese dressing there. I loved it so much I could have drank it from the gallon-sized plastic containers in the walk-in cooler where it was housed.

My Christmas Eve dinner this year had a comfort food theme: Mac and Cheese, creamed Brussels Sprouts and biscuits – all cheese flavored. For starters, I served even more cheese with this blue cheese and artichoke spread. The recipe, featured in the Milwaukee Journal-Sentinel, can be found at


  • 3 T. seasoned dry breadcrumbs (I used plane Panko)
  • 2 8-ounce packages cream cheese, softened
  • 2 c. blue cheese, crumbled
  • 1 1/3 c. dairy sour cream, divided
  • 3 eggs
  • 3 T. butter
  • 1 large shallot, minced
  • 1 T. minced fresh oregano
  • 1 T. minced fresh marjoram
  • 1/4 teaspoon white pepper
  • 1 c. chopped artichoke hearts, drained well (I used one can)
  • quartered artichoke hearts for garnish, if desired


  1. Preheat oven to 375°F. Butter bottom and sides of a 9-inch springform pan. Sprinkle with breadcrumbs. Refrigerate.
  2. Sauté shallot in butter until tender, about 5 minutes. Meanwhile beat cream cheese in large mixer bowl until light and fluffy. Stir in blue cheese and 2/3 cup sour cream. Beat in eggs. Stir shallot into cheese mixture along with herbs and pepper. Fold in artichoke pieces.20131229-222404.jpg
  3. Pour into prepared pan. Bake 35 to 45 minutes, or until puffed and golden brown. Cool 10 minutes.20131229-222414.jpg
  4. Gently spread remaining sour cream over top being careful not to tear the top. Garnish with artichoke quarters. Bake 5 more minutes. Cool to room temperature on wire rack. Refrigerate several hours or overnight. To serve, place on serving plate. Carefully run knife around outer edges; remove sides of pan. Serve with mild-flavored crackers or crusty bread.



Looking back on the directions, it’s unclear to me if you’re supposed to serve this appetizer cold, room temperature or reheat. I served it room temperature but feel that it should be a hot dip. I loved everything about this dish except for the texture. It was too quiche-y to me. I felt that it should have been less eggy and more dense. I would try this again and maybe reduce the eggs by one or two and see what happens.

Recipe rating: 

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