Sunday, May 15, 2005

Cheddar Cheese Ball

Cheddar Cheese Ball (Adapted from Martha Stewart)

8 ounces cream cheese, softened
4 ounces (about 1 cup) shredded sharp white cheddar cheese
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
salt and fresh ground black pepper
chopped toasted pecans

In a large mixing bowl, add cream cheese, cheddar, Dijon and Worcestershire sauce - season with salt and fresh ground black pepper. Mix until thoroughly combined - roll mixture into a ball and place into the refrigerator for at least 2 hours to chill. Roll cheese ball in chopped pecans and keep refrigerated until ready to serve.

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