Instructions

• In a medium bowl, combine the 8 ounces room-temperature cream cheese and 3 tablespoons Buffalo hot sauce. Beat with a hand mixer on medium until smooth and well combined, scraping down the sides of the bowl with a spatula as needed.
• Add 1/2 cup blue cheese crumbles, 1/3 cup diced celery, 1/4 cup thinly sliced green onion, 3 tablespoons diced red bell pepper, 2 tablespoons of the finely chopped walnuts, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir with a spatula until evenly mixed. Taste and, if desired, add more Buffalo hot sauce, kosher salt, or black pepper; stir again to combine.
• Lay a large piece of plastic wrap on your work surface. Spoon the mixture onto the center of the plastic wrap and use the wrap and your hands to form it into a smooth ball. Wrap tightly and refrigerate for about 1 hour to firm up.
• Place the remaining finely chopped walnuts in a shallow bowl or dish. Unwrap the chilled cheese ball and roll it in the walnuts, pressing gently so the nuts adhere and the outside is fully covered.
• Transfer the finished cheese ball to a serving plate and keep chilled until ready to serve. Serve with pita chips or crackers, celery sticks, and carrot sticks.