EASY JALAPEÑO AND RED PEPPER CHEESE BALL

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  • YIELD: one 6-inch diameter cheese ball, serves 6 to 16
  • PREP TIME: 5 minutes
  • COOK TIME: 0 minutes
  • TOTAL TIME: 3+ hours, for chilling

INGREDIENTS:

  • Two 8-ounce packages brick-style cream cheese, very well softened (lite is okay)
  • 8-ounces grated sharp or extra-sharp cheddar cheese
  • 1/2 cup finely diced red bell pepper with seeds and stem removed (about 1/2 of a medium/large pepper)
  • 1/3 cup finely diced jalapeño pepper with seeds and stem removed (about 1 medium/large pepper; if you want spread extra-spicy keep some or all of the seeds)
  • 2 finely minced cloves of peeled garlic
  • Optional 1/3 cup of chives, green or red onion, corn, or bacon bits
  • 1/2 cup Fisher Chopped Walnuts, or as necessary to fully cover cheese ball
  • 1/2 cup Fisher Natural Sliced Almonds, or as necessary to fully cover cheese ball

Directions

  1. In a large bowl, add all ingredients except nuts, and stir to combine or use a handheld electric mixer and beat on low speed to combine. Make sure cream cheese is very well softened before beginning or it will be unnecessarily difficult to combine the ingredients.
  2. Using a spatula (or your hands), pat mixture into a ball inside bowl; it’s okay if it’s not perfectly round.
  3. Turn ball out onto a large piece of plasticwrap and wrap it up. Gently pat it into a nice smooth ball, and place ball inside a ziptop bag to prevent fridge smells. Refrigerate for at least 3 hours, or overnight, to chill and firm up.
  4. Prior to serving, combine the walnuts and almonds in a medium bowl and gently roll the ball in nuts until it’s completely covered. Cheese ball will keep for at least 1 week airtight in the fridge and can be made many days in advance; however, don’t roll in nuts until day of serving.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach