Cheese Almond Ball
Submitted by steve
Triple-cheese ball rolled in toasted almonds and fresh parsley. Cream cheese, sharp cheddar, and cold pack cheese blended into a rich, nutty party appetizer.
YIELD
1 ballPREP
10 minCOOK
20 minREADY
9 hrsThree cheeses walk into a mixing bowl, and the result is one seriously addictive party snack. Cream cheese, sharp cheddar, and cold pack cheese get whipped together with grated onion and toasted almonds until smooth and impossibly rich.
After a long chill in the fridge, the mixture firms up enough to shape into a ball. A final roll through chopped almonds and fresh parsley gives it that classic look everyone expects on a holiday appetizer spread.
Pull it out an hour before your guests arrive, set it on a board with crackers, and step back.
Pro Tips
- Make it a day ahead. The flavors meld and deepen overnight, and the ball firms up for a cleaner shape.
- Toast the almonds in a dry skillet over medium heat until golden and fragrant. Raw almonds just don’t bring the same crunch or depth.
- Let the cheese ball sit at room temperature for a full hour before serving. Cold cheese balls are stiff and hard to spread. Room temp is where the flavor really opens up.
Ingredients
Directions
Beat cheese, milk, onion and ¾ cup almonds until well blended.
Chill at least one hour.
Shape into a ball; wrap in waxed paper and chill several hours or overnight.
Chop remaining almonds; add parsley. Roll ball in almond parsley mixture.
Rewrap cheese ball until ready for use.
Remove from fridge about one hour before needed, unwrap and let come to room temperature.
Serve with assorted crackers.
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