Pan-roast walnuts in a dry skillet over medium-high heat, shaking skillet and/or stirring constantly, until golden brown. Cool slightly. Beat cream cheese in bowl until smooth and creamy. Blend in sour cream, bleu cheese, walnuts and remaining ingredients; mix well. Spoon into attractive serving dish. Keep refrigerated. Store in refrigerator. Serve with unsalted crackers, party rye or French bread.
Makes 2 cups/500 mL.