Roquefort & Cream Cheese Chicken Spread

This no-cook chicken spread packs a serious punch. Roquefort brings that funky, sharp blue cheese bite while cream cheese and sour cream smooth everything into a rich, spreadable base. A dash of cayenne and hot sauce keep it lively without burning anyone out.

Finely chopped cooked chicken gives the spread some body so it holds up on a cracker without sliding off. Use leftover roasted chicken or even a rotisserie bird. The meat just needs to be chopped small enough to blend into the cheese mixture.

Pile this onto sturdy crackers, celery sticks, or toasted baguette rounds. It also works well stuffed into endive leaves for a slightly fancier presentation.

Kitchen Tips

• Bring the cream cheese to room temperature before mixing. Cold cream cheese stays lumpy no matter how hard you stir.
• Crumble the Roquefort by hand rather than cutting it. You’ll get a more even distribution through the spread.
• Taste before adding salt. Roquefort and hot sauce both bring their own saltiness, so you may need less than the recipe calls for.

Variations

• Swap Roquefort for Gorgonzola or Stilton if that’s what you have on hand. Any strong blue cheese works.
• Stir in finely diced celery or toasted walnuts for added crunch.
• Skip the chicken and double the cheese for a vegetarian version.