Nov/Dec
2011

Recipe: Joyce's Cheddar Cheese Ball

Written by Scott Brue
Print
Share

101Try low-fat dairy products to keep the calorie
count down.

2 (8 oz.) pkgs. cream cheese, softened
1 (8 oz.) pkg. shredded cheddar cheese
1 Tbsp. each mayonnaise, chopped pimiento,
    chopped green pepper and minced
    green onion
2 dashes of hot sauce
1 to 1-1/2 tsp. Worcestershire sauce
1/8 tsp. garlic powder*
1/2 cup chopped pecans or walnuts
1 Tbsp. chopped fresh parsley

Place all ingredients, except nuts and parsley,
in bowl of electric mixer. Beat until well mixed. Shape mixture into a ball and roll in chopped pecans and parsley. Serve with assorted
crackers. Makes one (6-inch) ball. Freezes well. Suggested wine pairing: Boomtown Pinot Gris or Hugl GrĂ¼ner Veltliner.

*Can substitute 1 clove fresh garlic, minced.