Thursday, January 3, 2013

Cheese Ball with Attitude

There is nothing "cheesy" about this non-traditional version of the traditional appetizer or snack except the abundance of cheese and other goodness inside. Serve with crackers of your choice (preferably those which are a bit more sturdy). Great with a glass of vino, a stein of brew or your favorite beverage. Simply delicious.
Cheese Ball

Totally tasty yummy deliciousness

Cheese Ball
  • 1 pkg of Neufchatel cheese
  • 3/4 pkg shredded medium or sharp cheddar cheese (about 1 1/2 c or so)
  • 1/4 diced medium sweet onion (approx. 1/4 c)
  • 1/4 c grated Parmesan or Parmesan/Romano cheese
  • 1 tsp red pepper flakes or a dash of Tabasco Sauce (if desired)
  • 1 tsp Worcestershire Sauce (if desired)
  • 1/2 small single serving pkg of cheddar cheese Sunchips, crushed
  • 1/4 c dried parsley flakes
  • 1/2 c finely chopped pecans

I prefer Neufchatel to Cream Cheese because of the lower calorie count and the fact that it's softer and easier to work with, requiring no softening.
  1. Mix all cheeses and onion (and pepper flakes and Worcestershire sauce, if desired), first with a wooden spoon to smush it together and then with your hands (yes, it will be messy). 
  2. Quickly shape into 2 smooth round balls of roughly the same size. Let sit while preparing the topping.
  3. In a pie plate (or dish with sides), mix topping ingredients together. 
  4. Roll the cheese balls in the topping to cover completely. 
  5. Wrap in cling wrap or place in a Ziploc bag and store in the fridge until serving time. If possible, let flavors blend by not serving for at least 4 hours or overnight. Keeps well for up to a week, if refrigerated in Ziploc bag.
SO much tastier than the supermarket variety, and just think -  you made it all by yourself!

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