Wednesday, December 5, 2012

cheese ball!

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cheese ball
from erin
rolls into two medium cheese balls  or one gigantic cheese ball

1 package (227 g. or 8 oz.) cream cheese
2 c. (170 g. or 6 oz.) grated old cheddar cheese
1 tsp. worcestershire sauce*
1/2 tsp. onion powder**
1/2 tsp. garlic powder
optional: 1/4 c. green olives, chopped (reserving 1 or 2 for the top)
about 2/3 c. roasted walnuts or pecans, chopped

Cream the two cheeses together with an electric mixer. Add the worcestershire sauce, onion powder and garlic powder, and mix well. If you're using olives, mix them in at the end.

Use a spatula to take out the cheese mixture and form it into a ball with your hands. Roll the naked cheese ball in the chopped nuts. If you're using olives, put one on top (because it looks cute).

Store in the fridge in an airtight container, or serve immediately with crackers and a little knife for spreading.

* If you're making this gluten-free, make sure the worcestershire sauce is gluten-free
** I often don't have onion powder on hand. Just add an equal amount of garlic powder.

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