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Cheese Balls Three Ways


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Member since 2007

Serves | Prep Time 8 | Cook Time 5

Ingredients

1/2 cup (1 stick) unsalted butter, softened
3 packages cream cheese (8 ounces each)
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
5 dashes hot sauce (such as Tabasco)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground white pepper
CHEDDAR AND CRANBERRY:
8 ounces sharp orange cheddar cheese, finely shredded
2 tablespoons store-bought chutney
3/4 cup dried cranberries, finely chopped
Water crackers, for serving
ROQUEFORT AND WALNUT:
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
GOAT CHEESE AND SCALLIONS:
8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup fresh curly-leaf parsley, finely chopped
1 English cucumber, cut into 1/8-inch-thick slices, for serving


Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined.


Divide equally among 3 medium bowls.


Stir cheddar cheese 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 ball in cranberries to coat before serving.


Serve with crackers.


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.


Stir goat cheese and scallions with base mixture in remaining bowl.


Form into a ball.


If not using immediately, refrigerate up to 3 days or freeze up to 1 month.


Roll in parsley to coat before serving.


Serve with cucumber slices.


Pairs Well With


Notes

Makes three 4-inch cheeseballs; serves 8 to 10

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