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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 20 |
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This cheese ball is different from any other that I've had so I thought I would post it here for safe keeping. ***It must be chilled several hours before serving, so adjust your preparations accordingly*** I serve this with toast points or with crackers. This recipe is easily halved AND you can use light cream cheese in place of regular cream cheese without changing the flavor. Ingredients:
2 (8 ounce) packages cream cheese, softened |
2 teaspoons dill weed |
2 teaspoons basil |
2 teaspoons caraway seeds |
2 teaspoons chives |
2 garlic cloves, crushed |
1 cup lemon pepper seasoning |
Directions:
1. In a large mixing bowl, combine all ingredients EXCEPT the lemon pepper and blend well.
2. Shape this mixture into a ball.
3. Put the cup of lemon pepper in a bowl large enough to roll the ball inches.
4. Roll the ball in the lemon pepper to coat the ball thoroughly.
5. Place the coated cheese ball in the refrigerator and allow to chill for at least 4 hours before serving.
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