Cheese balls are a party favorite! Pick the one you like the best! Enjoy these spreads on crisp crackers, rye wafers or Melba toast.
1 3-ounce package cream cheese, softened
3 1 1/4-ounce packages of Roquefort cheese, crumbled
1/2 cup grated process Cheddar cheese
In a bowl, blend together cream cheese, Roquefort cheese, and Cheddar. Pile in a serving dish; sprinkle with paprika; refrigerate until ready to serve. Makes about 1 cup.
Walnut Chili-Cheese Ball
1 pound natural Cheddar Cheese
2 3-ounce packages cream cheese, softened
1/4 teaspoon garlic powder
1 tablespoon Worcestershire
2 tablespoons instant minced onion
1 tablespoon chili powder
Grind Cheddar cheese with 1 cup walnuts. Blend in cream cheese, garlic powder, Worcestershire, and instant minced onion. With hands, shape mixture into a large ball. Roll the ball in chili powder, then in additional ground walnuts until well coated. Refrigerate until firm.
Chicken Almond Spread
1 3 -ounce package cream cheese, softened
1/2 teaspoon celery salt
1/2 teaspoon onion salt
1 teaspoon seasoned salt
1 teaspoon Worcestershire
1/2 cup sour cream
1/4 cup finely-chopped toasted almonds
1 cup finely chopped cooked chicken
1 3-ounce can mushrooms drained, finely chopped
In a bowl blend cream cheese, celery salt, onion salt, seasoned salt, Worcestershire, Tabasco, and sour cream. Now stir in almonds, chicken and mushrooms. Pile in serving dish; refrigerate until ready to serve. Before serving, sprinkle with parsley.
Party Cheese Ball
3 4 1/2-ounce cans deviled ham
3 8-ounce packages cream cheese
1 large or 2 medium cucumbers
2 medium carrots
1/2 small head cauliflower
1 unpared medium red apple
2 4-ounce packages shredded sharp Cheddar cheese
Turn deviled ham into a small bowl then freeze about 30 minutes, or until firm enough to handle. Meanwhile, in medium bowl, stir up cream cheese with fork; let soften at room temperature. With hands, shape chilled deviled ham into a ball; then cover evenly with cream cheese. Refrigerate ball on plate. When chilled, smooth off surface with hands; cover with plastic wrap; refrigerate.
Published in: Cooking