Allow Cream Cheese and Butter to set out at room temp about an hour to soften some.
In medium bowl mix Cream Cheese and Butter until well combine and smooth. Add in Bleu Cheese and again mix until smooth. I use 2 oz. Totally incorporate Bleu Cheese.
You're done. Cover and refrigerate. Remove from fridge one hour before serving. The Butter content will harden and it will flake rather than spread unless allowed to approach room temperature.
I normally make both Blue Cheese and the Garlic and Chive and provide both.
For Garlic and Chive: Replace Bleu Cheese with 1/2 teaspoon Powdered Garlic and 1/4 cup minced Chives or Green Onion Tops. I use Powdered Garlic for control. Fresh Garlic can be overpowering and hard to control. Mix Cream Cheese and Butter and then combine the Garlic and Chives.
I've yet to attempt the sweet variety, but know it would be a hit as well. See Note.
Note: I inform every one it is loaded with Butter so they can indulge at their own risk. A Tasty Risk. I use a lot of Butter and Extra Virgin Olive Oil in a lot of my offerings, but I don't indulge in them three times a day every day. Moderation Is A Virtue. And a Healthy One In All Circumstances.