1

Combine cream cheese and blue cheese in a medium mixing bowl; beat with electric mixer until smooth and creamy. Add cheddar cheese; beat until well-blended. Spread in shallow serving bowl. Cover; refrigerate at least 1 hour to blend flavors.

2

Meanwhile, heat oil in a large, nonstick skillet over medium-heat. Add onion; cook and stir 2 to 4 minutes or until tender. Reduce heat to medium-low; stir in 1 tsp. sugar. Cook for 10 to 12 minutes or until onion is soft and golden, stirring occasionally. Remove onion from skillet; set aside.

3

In same skillet, combine cranberries, remaining sugar and water. Cook over medium heat about 5 minutes or until cranberries pop and mixture thickens, stirring occasionally. Stir in vinegar and onions. Cool slightly.

4

To serve: Bring cheese spread to room temperature. Spoon cranberry mixture over cheese spread; sprinkle with walnuts; sprinkle with walnuts. Serve with assorted crackers.