Photo by Melanie Acevado
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Mondo Cheese Ball
November & December 2004
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We've created two versions of this classic party pleaser: one that's
slightly hot and spicy and the other speckled with bits of pimiento and green
pepper.
(Makes 1 large cheese ball)
- 8 ounces cream cheese, softened
- 8 ounces port wine cheese food
- 3 cups sharp cheddar cheese, shredded
- 1 cup sliced almonds or coarsely chopped pecans, toasted
Version 1:
- ¼ cup scallions, finely chopped
- 2 tablespoons horseradish, drained
- ¾ teaspoon hot pepper sauce, or to taste
- ½ teaspoon garlic powder
Version 2:
- ¼ cup pimiento, finely chopped
- ¼ cup green bell pepper, finely chopped
- 2 tablespoons scallion, finely chopped
- 1 teaspoon Worcestershire sauce
1. In large bowl, combine cream cheese, port wine cheese food, and cheddar
cheese, and stir until combined. Add remaining ingredients, depending upon
which version you choose.
2. Spoon mixture into center of large square of plastic food wrap. Using
your hands, gently mold mixture into ball and wrap in plastic.
3. Refrigerate for at least 1 hour. Roll in toasted almonds or pecans. Serve
with assorted raw vegetables and crackers.
Make-ahead tip: Prepare cheese ball without nut coating and
refrigerate, covered, for up to 1 week.
Nutrients per serving (2 tablespoons)
- Calories 138
- Protein 7g
- Carbohydrate 3g
- Fat 11g
- Dietary fiber 0g
- Cholesterol 30mg
- Sodium 185mg
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