Classic Cheeseball

• porcje: 12 servings
• czas aktywny: 15 minutes
• całkowity czas: 15 minutes

Składniki

16 ounces cream cheese (softened)

2 cups freshly grated sharp cheddar cheese (avoid pre-shredded cheese. I thought this was stupid until I used it. )

2 green onion (chopped)

1 T. Worcestershire sauce

2 teaspoon hot pepper sauce

1 teaspoon dried parsley flakes

1.5 teaspoon garlic powder

1.5 teaspoon onion powder

1/4 teaspoon Chipoltle powder (optional)

1 teaspoon dried oregano leaves

dash freshly ground black pepper

2/3 cup pecans (finely chopped)

Wskazówki

Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion, Worcestershire sauce, hot sauce, all spices and mix well to combine.

Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a round ball or a log.

Place the pecans on a plate. Hold the cheese ball in one hand and use the other hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball to coat all sides.

Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!

Notatki

I doubled the spices and added Chipotle powder and onion powder. I edited the recipe to make it closer to how I made it the first time. You may need to add more or less based on how it tastes to you. Let it sit for at least an hour before you decide if you want to add more spices.

Wartości Odżywcze

• Kalorie: 101 kcal
• Tłuszcz Całkowity: 9 g
• Tłuszcz Nasycony: 4 g
• Cholesterol: 23 mg
• Sód: 125 mg
• Węglowodany Całkowite: 2 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 1 g
• Białko: 4 g