Sunday, December 15, 2013

Smokey Blue Cheese Ball

2-8 oz. softened cream cheese
4 oz. Danish Blue Cheese, softened
4 oz. Smokey cheddar or Swiss cheese, grated
1/4 c. finely minced or grated white onion
1 Tbsp. Worcestershire sauce
chopped pecans, walnuts or parsley

Mix all ingredients except the pecans, walnuts or parsley together until well-blended. Mixture will be quite soft. Put in refrigerator until you can handle it and roll into a ball. Wrap in plastic wrap until firm. Before serving, roll in nuts or parsley and allow to come to room temperature for optimum flavor. Serve with wheat crackers.

Make ahead and refrigerate for up to a week before serving. This cheese ball will easily last for 2 weeks, but it is unlikely it will last that long.

Variation on Recipe: Mix 1/2 cup of chopped pimento-stuffed green olives into the cheese ball at Christmas to make it red and green!

Another Variation: Use extra sharp cheddar cheese in place of the smoked cheddar or Swiss cheese for a less-smokey flavor.

No comments:

Post a Comment