Posts Tagged ‘cheese ball’

Say Cheese!

January 11, 2010

Hello Monday…we meet again! I must say that I’m very much looking forward to saying goodbye (well…at least until next week). 

I guess that I was feeling a little cheesy yesterday. I went to visit with some family that I haven’t seen in a few years and my mom asked me to bring an appetizer. I had a late night the night before and woke up craving something delicious. At this point I had no idea what that would be, but knew it wasn’t going to be a “low cal” type of treat.

I wanted cheese!

As you can probably tell by now, I consider cheese  a very special food group. If you haven’t already, be sure to check out one of my favourite posts so far: mac and cheese.

Anyways, I decided to make my first ever cheese ball by combining ingredients that I thought would go well together (and did they ever!). This is something that I’ll definitely be making again (and sooner than later).

In moderation, I really don’t think that this recipe is that bad for you. I did try to use low-fat (or light) substitutions, which should count for something…right?

Cheese Ball

  • 2 Containers light cream cheese
  • 2 Cups cheddar cheese, grated
  • 2 Cups swiss cheese, grated
  • 2 tbsp Light mayo
  • 2 tbsp Light sour cream
  • 3/4 Cup green onions, chopped
  • 1 tbsp Onion, finely chopped
  • 4 tbsp Italian parsley, chopped
  • 1 tbsp (or less) Garlic powder
  • 1 Cup walnuts or pecans, chopped
  • Salt and pepper to taste

*About 10 drops of Worcestershire sauce adds great flavour as well. I omitted it this time, so that the vegetarians can still enjoy the cheese

Bring the cream cheese to room temperature for easy mixing. In a frying pan or in the oven, gently toast the pecans or walnuts to bring out the nutty favours. Once you can smell them, they are ready!

In a food processor, combine the cream cheese, cheddar cheese, swiss cheese, mayo, sour cream, onion, parsley, garlic powder and salt and pepper. Mix until everything looks smooth and combined.

Transfer mixture into a mixing bowl and fold in the cheese and green onion (I like to do it this way, as opposed to in the food processor so that these ingredients stay whole…I think it looks nicer).

Once mixed, line a small bowl (that will fit all the mixture) with plastic wrap. Transfer the mixture to this lined bowl and refrigerate overnight. I didn’t have time for this, but did find that 1-2 hours in the freezer worked just as well and allowed enough time for the cheese ball to set.

Flip on a serving plate and garnish with the toasted walnuts or pecans (or both!). I think that candied nuts and added chopped herbs would be great too!

Say cheese!