Cheese Balls

  1. 1. Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
  2. 2. Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.
  3. 3. Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.
  4. 4. Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.

base, unsalted butter, cream cheese, lemon juice, worcestershire sauce, coarse salt, freshly ground white pepper, cheddar, cheddar cheese, chutney, o, water crackers, cheese, shallot, brandy, walnuts, vegetable chips, cheese, goat cheese, scallions, fresh curlyleaf parsley, cucumber

Taken from www.epicurious.com/recipes/member/views/cheese-balls-50151878 (may not work)

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