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Cheese Balls Three Ways
6 Ratings (See All)
| 2 | Recommend it | 1 | Say this is a favorite |
| 1 | Say this is for adventurous cooks | 2 | Say this is ideal for entertaining |
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Ingredients
Makes three 4-inch cheese balls; serves 8 to 10
- 1/2 cup unsalted butter, softened (1 stick)
- 3 packages (8-ounce) cream cheese
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 5 dashes hot sauce, preferable Tabasco
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground white pepper
- 8 ounces sharp orange cheddar cheese, finely shredded
- 2 tablespoons store-bought chutney
- 3/4 cup dried cranberries, finely chopped
- Water crackers, for serving
- 6 ounces Roquefort cheese
- 1 shallot, minced (about 1 tablespoon)
- 2 teaspoons brandy, optional
- 1 cup toasted walnuts, coarsely chopped
- Vegetable chips, such as Terra Chips Sweets & Beets, for serving
- 8 ounces goat cheese
- 2 tablespoons finely chopped scallions
- 1/3 cup finely chopped fresh curly-leaf parsley
- 1 English cucumber, cut into 1/8-inch slices, for serving
Directions
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Prepare the Base Mixture; In the bowl of an electric mixer fitted with the paddle attachment, combine butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper; mix on medium speed until combined. Divide equally among 3 medium bowls.
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Prepare the Cheddar and Cranberry Cheese Ball; Stir cheddar 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 balls in cranberries to coat before serving. Serve with crackers.
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Prepare the Roquefort and Walnut Cheese Ball; 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.
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Prepare the Goat Cheese and Scallion Cheese Ball; Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days to freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.
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