Here is a healthy and delicious cheese ball recipe for you to try at your next function. When we had the WAPF chapter meeting a few weeks ago, this is the recipe I had used.
We got a lot of compliments on the taste, but I was real pleased with the ingredients. Most cheese ball recipes call for ranch dip packets or seasonings that usually contain MSG, but not this one! We used fermented, fresh horseradish to perk up the taste without junk.
I used this recipe from Food Network Kitchens for their Cheddar Horseradish Cheese Ball, and after making a few of them, I tweaked the ingredients slightly for our taste.
Here is the recipe: (My changes are in red.)
1 8-ounce package cream cheese, softened
3/4 cup shredded raw sharp Cheddar cheese (2 1/4 ounces)
2 tablespoons finely chopped onion
1 tablespoon prepared horseradish (We like it with double the horseradish.)
2 tablespoons chopped fresh parsley (Also, used double the parsley.)
1 1/2 teaspoons Worcestershire sauce
Kosher salt and freshly ground pepper
2 slices bacon (Being it's bacon...we used double here too!)
1/3 cup toasted chopped walnuts (We used walnuts and sliced almonds.)
Assorted vegetables and crackers (or Flackers!), for serving (zucchini slices, cucumber slices, carrots, and celery go well!)
1. Mix both of the cheeses, the onion, horseradish, 1 of the tablespoon parsley, Worcestershire, salt to taste and 1/4 teaspoon pepper in a medium bowl until evenly combined. Form the cheese mixture into a ball, cover with plastic wrap and chill until firm and the flavors have blended, at least 4 hours or overnight.
2. Remove the cheese ball from the refrigerator up to 30 minutes before serving. Cook the bacon in skillet until crisp, transfer to a paper towel, and when cool crumble. Mix the bacon with the nuts and remaining tablespoon parsley in a shallow bowl. Roll the cheese ball in the mixture so that it is coated evenly. Serve with vegetables and crackers.
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