RANCH CHEESE BALL WITH CHIVES, PARSLEY & WALNUTS

By jarren

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

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.