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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Wrap up the season's best with festive cheese balls that are always in good taste. A few simple ingredients that go together in minutes. three fun, flavors that are darling, do-ahead treat. The recipe makes three cheese balls that you pull out of the refrigerator when guest drop by. or simply when you crave a tasty snack. They'll keep for up to 2 weeks in the fridge. Packaged up in colored plastic wrap and tied with bright ribbons, they also make a quick and easy gifts for friends, family and neighbors. Allow cheese balls, dips and spreads that contain cream cheese to stand out at room temperature 15 minutes before serving, and they'll spread more easily. Each serving is 1/4 cup. I have not tried this recipe just posting for safe keeping. Ingredients:
16 ounces cream cheese, softened |
1 cup grated parmesan cheese |
2 garlic cloves, minced |
2 tablespoons pine nuts and basil (prepared pesto, food.com wouldn't allow) |
2 tablespoons minced fresh basil |
2 tablespoons pine nuts, toasted plus 1/2 cup, divided |
2 tablespoons prepared horseradish |
1/2 cup crumbled cooked bacon |
1 green onion, finely chopped |
2 tablespoons tomato paste |
1/8 teaspoon salt |
2 tablespoons minced fresh cilantro |
1 tablespoon finely chopped onion |
1 tablespoon minced seeded jalopeno pepper |
assorted cracker |
Directions:
1. In a large mixing bowl, beat the cream cheese, Parmesan cheese and garlic until blended. Divide into three portions.
2. Pine Nut-Pesto Cheeseball: In a small mixing bowl, beat one portion of cream cheese mixture and pesto until blended. Stir in basil. Chop 2 tablespoons pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic wrap; chill until firm.
3. Horseradish-Bacon Cheeseball: In a small mixing bowl, beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball. Wrap in plastic wrap; chill until firm.
4. Salsa Cheeseball: In a small mixing bowl, beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in the cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic wrap; chill until firm.
5. Refrigerate for up to 2 weeks. Serve with crackers.
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