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Category: Cheeseballs
Prep Time: Cook Time: Total Time:
3 oz blue cheese, at room temperature
2 3 oz jars Old English processed cheese spread, at room temperature
12 oz cream cheese (regular, not whipped), at room temperature
2 tbsp grated white onion (fresh, not dehydrated)
1 tbsp plus 1 tsp Worcestershire sauce
3/4 cup finely chopped fresh parsley, divided
1 cupfinely chopped pecans
Mix together the softened cheese, add the grated onion, Worcestershire sauce and 1/2 cup of the parsley. Knead everything together until thoroughly combined. Cover and chill in the refrigerator for 30 minutes.
Mix the remaining 1/4 cup of parsley with the chopped pecans and spread evenly on a flat surface. Mold the cheese into whatever shape you desire -- ball, loaf, log -- and press it into the chopped pecan mixture, coating evenly on all sides. Cover and refrigerate at least overnight.
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BLUE CHEESE BALL
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Category: Cheeseballs
Prep Time: Cook Time: Total Time:
3 oz blue cheese, at room temperature
2 3 oz jars Old English processed cheese spread, at room temperature
12 oz cream cheese (regular, not whipped), at room temperature
2 tbsp grated white onion (fresh, not dehydrated)
1 tbsp plus 1 tsp Worcestershire sauce
3/4 cup finely chopped fresh parsley, divided
1 cupfinely chopped pecans
Mix together the softened cheese, add the grated onion, Worcestershire sauce and 1/2 cup of the parsley. Knead everything together until thoroughly combined. Cover and chill in the refrigerator for 30 minutes.
Mix the remaining 1/4 cup of parsley with the chopped pecans and spread evenly on a flat surface. Mold the cheese into whatever shape you desire -- ball, loaf, log -- and press it into the chopped pecan mixture, coating evenly on all sides. Cover and refrigerate at least overnight.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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