RANCH CHEESE BALL WITH CHIVES, PARSLEY & WALNUTS
By jarren
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Ingredients
- Coating:
- 1 small shallot, minced
- 1/2 tsp minced garlic
- 250-g pkg cream cheese, softened
- 2 cups shredded aged white cheddar
- 2 tbsp finely chopped chives, or 1 green onion, finely chopped
- 2 tbsp finely chopped parsley
- 2 tbsp sour cream or buttermilk
- 2 tsp lemon zest
- 1 tsp lemon jice
- 3/4 tsp dried dill
- 1/2 tsp dry mustard, or Dijon
- 1/8 tsp fresh cracked black pepper
- 1 cup toasted walnuts, or almonds, finely chopped
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
Details
Servings 1
Preparation time 10mins
Cooking time 70mins
Preparation
Step 1
Whirl shallot and garlic in a coffee grinder or small food processor. Scrape into a large bowl and beat in cream cheese with a wooden spoon until smooth. Stir in cheddar, chives, parsley, sour cream, lemon zest and juice, dill, mustard and pepper.
Form into a ball, then wrap in a large piece of plastic wrap, twisting top. Refrigerate until firm, about 1 hour. Unwrap ball, Roll in large plate of almonds, parsley and chives.
Refrigerate for up to 3 days. Let cheese ball sit at room temperature for 1 hour before serving.
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