Nutty Cheese Ball
Yield
1 servingsPrep
30 minCook
0 minReady
8 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
blue cheese
|
|
| ¼ | pound |
cheddar cheese
grated |
|
| 3 | ounces |
cream cheese
|
|
| 1 | small |
onions
grated |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ⅛ | pound |
walnuts
or pecans, chopped |
|
| ⅛ | pound |
walnuts
or pecans, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
blue cheese
|
|
| 113.4 | g |
cheddar cheese
grated |
|
| 86.7 | ml/g |
cream cheese
|
|
| 1 | small |
onions
grated |
|
| 5 | ml |
worcestershire sauce
|
|
| 56.7 | g |
walnuts
or pecans, chopped |
|
| 56.7 | g |
walnuts
or pecans, chopped |
|
Directions
Blend together well the cheese, onion and Worcestershire sauce.
Add ⅛ pound of chopped nuts and blend well again.
Form into a large ball and refrigerate overnight.
Bring to room temperature one hour before serving.
Roll in ⅛ pound of chopped nuts.
Serve with crackers or corn chips.
