Antipasto Cheese Ball
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 14
- 2 teaspoons garlic powder
- 1 tablespoon onion powder
- 1/4 cup parsley (chopped)
- 1/2 cup sun-dried tomatoes, (chopped)
- 1/2 cup red bell peppers (or capsicum
) (diced)
- 1/4 cup chives (chopped)
- salt (to taste (if desired))
- 1/2 cup sun-dried tomatoes, (chopped (dried with paper to
- ritz water crackers or pretzels for serving
- salami slices for serving
- prosciutto slices for serving
- 24 ounces (750 g) cream cheese (softened)
- 3.5 ounces (100 g) chopped salami pieces
- 2 cups pitted mixed olives, halved lengthways ((i use a
- Carbohydrate 0.482979553741526 g
- Cholesterol 0 mg
- Fat 0.0282243750213895 g
- Fiber 0.147772319434394 g
- Protein 0.184127500099807 g
- Saturated Fat 0.00447327678905669 g
- Serving Size 1 1 people (59g)
- Sodium 0.8311964291913 mg
- Sugar 0.335207234307131 g
- Trans Fat 0.00752169643417785 g
- Calories 3 calories
In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined. Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap. Use your hands to mould the cream cheese mixture into a ball. Carefully pick up the cheese ball with one hand and peel off the plastic wrap on the bottom of the ball with your other hand. Place the ball straight onto a serving plate. Decorate: dry each olive and sun dried tomato piece on a sheet of paper towel to soak up the oil before placing them on the cheese ball so they adhere better. Lightly press them into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavour)! Serve with crackers of your choice, salami and prosciutto slices rolled up!ENJOY!
