The Best Cheese Ball Recipe - It's Spreadable!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 25
- 1 tsp worcestershire sauce
- 2 cups finely shredded cheese i like sharp cheddar
- 2 8 ox blocks cream cheese
- 3/4 cup finely chopped red or white onions
- 3/4 cup finely chopped green peppers
- 3/4 cup finely chopped red peppers you may use yellow instead
- 1 tsp lemon or lime juice
- 2 tbsp frank's red hot sauce
- 2-3 cups fine chopped pecans
- crackers or vegetables for serving
- Carbohydrate 0.094925963227326 g
- Cholesterol 0 mg
- Fat 0.00417359999647185 g
- Fiber 0.00482440014893106 g
- Protein 0.00712117999120388 g
- Saturated Fat 0.000586559999504151 g
- Serving Size 1 1 serving (2g)
- Sodium 32.0379743081205 mg
- Sugar 0.0901015630783949 g
- Trans Fat 0.00103775999912273 g
- Calories 0 calories
Set cream cheese out of fridge 20-30 minutes ahead to soften, or nuke it for a quick 20-30 seconds to soften.Mix in grated cheese and the rest of the ingredients.Fold and stir, forming a couple of small balls or one large ball or assorted small balls about the size of a walnut.Chill in fridge for 30 mins while you clean upSpread a large piece of plastic wrap on counter. Put chopped nuts on this surface. Pull out the ball of cheese and place on the nuts on the wrap and roll gently. You can put your hands under the wrap help cover the surface of the ball with nuts. When it is fully coated, pull the wrap up around the ball and use it the seal the ball inside the wrap. Place in fridge overnight.Best made ahead the day before so that all flavors meld.Serve with crackers or crisp slices of vegetables.
