Cheese Ball

Name: Cheese Ball
Prep time: 20 min
Cook time: 3 min
Total time: 80 min
Yield: 2
Cuisine: American
Ingredients: 8 oz Cream Cheese (8 ounces softened cream cheese); 4 oz Cheddar Cheese (4 ounces sharp yellow cheddar cheese); 2 tbsp Sour Cream (2 tablespoons sour cream); 1 tbsp Horseradish (1 tablespoon prepared horseradish); 1 tsp Worcestershire Sauce (1 teaspoon Worcestershire sauce); 1 tsp Hot Sauce (1 teaspoon hot sauce); 1 tsp Lemon Juice (1 teaspoon freshly squeezed lemon juice); 1 tsp Smoked Paprika (1 teaspoon smoked paprika); 1 tsp Garlic Powder (1 teaspoon garlic powder); 1 tsp Onion Powder (1 teaspoon onion powder); ½ tsp Mustard Powder (1/2 teaspoon mustard powder); 1 tbsp Unsalted Butter (1 tablespoon unsalted butter); ¼ cup Almond (1/4 cup chopped raw almonds); ¼ tsp Kosher Salt (1/4 teaspoon kosher salt); 1 ½ tsp Pink Peppercorn (1 1/2 teaspoons pink peppercorn*); 2 tbsp Parsley (2 tablespoons chopped fresh parsley)

Cheese Ball - Appetizer (American)

80 minAmerican

Servings2

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Egg Free

Ingredients

For 2 servings

Cream Cheese8 oz · 8 ounces softened cream cheese
Cheddar Cheese4 oz · 4 ounces sharp yellow cheddar cheese
Sour Cream2 tbsp · 2 tablespoons sour cream
Horseradish1 tbsp · 1 tablespoon prepared horseradish
Worcestershire Sauce1 tsp · 1 teaspoon Worcestershire sauce
Hot Sauce1 tsp · 1 teaspoon hot sauce
Lemon Juice1 tsp · 1 teaspoon freshly squeezed lemon juice
Smoked Paprika1 tsp · 1 teaspoon smoked paprika
Garlic Powder1 tsp · 1 teaspoon garlic powder
Onion Powder1 tsp · 1 teaspoon onion powder
Mustard Powder½ tsp · 1/2 teaspoon mustard powder
Unsalted Butter1 tbsp · 1 tablespoon unsalted butter
Almond¼ cup · 1/4 cup chopped raw almonds
Kosher Salt¼ tsp · 1/4 teaspoon kosher salt
Pink Peppercorn1 ½ tsp · 1 1/2 teaspoons pink peppercorn*
Parsley2 tbsp · 2 tablespoons chopped fresh parsley

Make it mine in the app

Steps

1Combine all the ingredients up to the dry mustard powder in a large mixing bowl with an electric hand mixer. Beat for 1 minute until fully blended and somewhat smooth.
2Scrape the bowl with a rubber spatula and form a loose ball. Spread a 12x24-inch piece of plastic wrap out on the counter and plop the mixture right in the middle. Gather up the sides of the plastic up and over the ball, twisting to remove any air bubbles. Place in a small bowl, to help hold the shape, and refrigerate for at least an hour.
3In the meantime, place a small skillet over medium heat and add the butter, almonds, and salt. Stir constantly and cook until the butter is foaming, and nuts are toasted and fragrant, 2-3 minutes. Drain on paper towels and set aside to cool for 10 minutes.
4Combine the cooled nuts with the ground pink pepper and parsley in a small bowl, then spread onto a dinner plate. Remove the cheeseball from the fridge and discard the plastic wrap. Gently roll the ball in the nut mixture to coat.
5Place the cheese ball on a plate or board and serve with assorted crackers or cover and refrigerate up to a week. (I personally think the flavors improve with time. Oh, and leftovers make fantastic cheese toast.)
6*Pink peppercorns aren't related to black pepper but are the berries of several different bushes related to the cashew, including the Peruvian Peppertree and the Brazilian Peppertree. Although the flavor is somewhat similar to what most Americans refer to as "pepper" these dried berries deliver a bright astringency, and subtle fruitiness.