Valley Fig Growers

Cream Cheese, California Fig, and Walnut Spread

Makes about 1 1/2 cups (serving size about 1 tablespoon)


6 large Blue Ribbon Orchard Choice or Sun-Maid Golden California Figs, stems trimmed, quartered

8 ounces cream cheese, at room temperature

1/4 cup chopped walnuts

1/2 teaspoon kosher salt

2 tablespoons thinly sliced green scallion tops, optional



  1. Finely chop the figs in a food processor. Add the cream cheese and process until combined. Add the walnuts and salt; pulse just to blend. Scrape into a bowl. Add the scallions, if desired.
  2. Serve the spread on crisped endive leaves, celery boats, crackers, apple or pear slices, or toast, or use it as a sandwich spread.

Cream Cheese, Dried Fig, and Walnut Spread with Smoked Salmon: Add 1/4 cup diced smoked salmon (about 2 ounces) to the food processor along with the walnuts and salt.

Recipe source: Fig Heaven© 2011 by Marie Simmons

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 41
  • % Calories from Fat 73%
  • Fat 3
  • Cholesterol 9
  • Protein 1
  • Carbohydrates 2
  • Fiber 0
  • Iron 0
  • Sodium 71
  • Calcium 12
  • Potassium 32