Bleu Cheese Ball
Prep: 45 minutes
Chill: 4 to 24 hours
1 cup finely shredded cheddar cheese
1 3-oz package cream cheese
1/4 cup (1 oz)
2 tbsp margarine or butter
1 tbsp milk or dry white wine [I used milk -L]
1 tbsp finely chopped green onion
1 tsp Worcestershire sauce
Dash bottled hot pepper sauce
1/3 to 1/2 cup chopped almonds, toasted [I didn't toast -L]
1. Bring the cheeses and margarine to room temperature. Add milk, green onion, Worcestershire sauce, and hot pepper sauce; beat till combined. Cover and chill 4 to 24 hours.
2. Shape mixture into a ball; roll in nuts. Let stand 15 minutes. Serve with crackers. Makes 1-1/2 cups spread.
Nutrition facts per tablespoon spread: 54 cal., 5 g total fat (2 g sat. fat), 9 mg chol., 54 mg sodium, 0 g carbo., 0 g fiber; 2 g pro.
Daily values: 4% vit. A, 3% vit. C, 3% calcium, 0% iron
LYNDA SAYS: I doubled the bleu cheese. As I was also doubling the entire recipe and had an 8-oz brick of cream cheese rather than any 3-oz packages, I used the whole brick. I found the results really, really tasty, though perhaps it could use a little more onion next time. To continue the whole "round" theme, we served this with round crackers and little melba toast rounds.
EMILY SAYS: YUM. This was one of the tastiest cheeseballs I've ever had. It even rivals Brandi's, which is definitely another of the best. I just can't say enough good things about cheese.