Cheese Almond Ball
Yield
1 ballPrep
10 minCook
?Ready
9 hrsTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 1 | cup |
cheddar cheese, very old, sharp
shredded |
|
| 8 | ounces |
sharp cold packed cheese
plain or with wine |
* |
| 1 | tablespoon |
onions
grated |
|
| 1 | cup |
almonds
sliced, toasted |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 237 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 231.2 | ml/g |
sharp cold packed cheese
plain or with wine |
* |
| 15 | ml |
onions
grated |
|
| 237 | ml |
almonds
sliced, toasted |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
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.
