No matter the season or occasion, cheese balls with a variety of crackers are always a hit with the crowd.
Ingredients (for each ball)
- 2 packages (8 oz. ea.) cream cheese, softened
- 1 cup grated Parmesan cheese
- 2 garlic cloves, minced
Pine Nut-Pesto Cheese Ball
- 2 Tbsp. prepared pesto
- 2 Tbsp. minced fresh basil
- 2 Tbsp. plus 1/2 cup pine nuts, toasted, divided
Horseradish-Bacon Cheese Ball
- 2 Tbsp. prepared horseradish
- 1/2 cup crumbled cooked bacon
- 1 green onion, finely chopped
Salsa Cheese Ball
- 2 Tbsp. tomato paste
- 1/8 tsp. salt
- 2 Tbsp. minced fresh cilantro
- 1 Tbsp. finely chopped onion
- 1 Tbsp. minced seeded jalapeno pepper
Directions
In a large mixing bowl, beat the cream cheese, Parmesan cheese and garlic until blended. Divide into three portions.
Pine Nut-Pesto Cheese Ball: In a small mixing bowl, beat one portion of the cream cheese mixture and pesto until blended. Stir in basil. Chop 2 Tbsp. pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic wrap; chill until firm.
Horseradish Cheese Ball: In a small mixing bowl, beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball; wrap in plastic wrap; chill until firm.
Salsa Cheese Ball: In a small mixing bowl, beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in the cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic wrap; chill until firm.
Refrigerate for up to 2 weeks. Serve with a variety of crackers.
Yields: 3 cheese balls
By Connie from Cotter, AR
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