Cheddar Cheese Ball
Cheddar Cheese Ball recipe
Yield
12 servingsPrep
30 minCook
0 minReady
8½ hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
cheddar cheese
grated |
|
| 4 | ounces |
cream cheese
|
|
| 2 | teaspoons |
onions
grated |
|
| 2 | teaspoons |
ketchup
or chili sauce |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 1 | x |
nuts
chopped, reserve some |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
cheddar cheese
grated |
|
| 115.6 | ml/g |
cream cheese
|
|
| 1E+1 | ml |
onions
grated |
|
| 1E+1 | ml |
ketchup
or chili sauce |
|
| 5 | ml |
worcestershire sauce
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 1 | x |
nuts
chopped, reserve some |
*
|
Directions
Have cheese at room temperature.
Blend all ingredients together with a mixer or in a food processor.
Line small bowl with plastic wrap and empty mixed ingredients in lined bowl.
Refrigerate overnight.
When ready to use, un mold, remove wrap and sprinkle with nuts.
Serve with assorted crackers.
