Parsley Cheese Ball
Add a new taste to your party platters with this easy recipe that will have you making a scrumptious appetizer everyone will love!
Yield
8 servingsPrep
20 minCook
0 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
cream cheese
cubed, softened |
|
| ½ | pound |
cheddar cheese
sharp, cubed |
|
| 1 | x |
onion salt
dash |
* |
| 6 | each |
olives
pitted, ripe |
*
|
| 1 | x |
garlic salt
or powder, dash |
*
|
| 3 | tablespoons |
sherry
dry |
|
| 1 | x |
celery salt
dash |
*
|
| ½ | teaspoon |
worcestershire sauce
|
|
| ½ | cup |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
cream cheese
cubed, softened |
|
| 226.8 | g |
cheddar cheese
sharp, cubed |
|
| 1 | x |
onion salt
dash |
* |
| 6 | each |
olives
pitted, ripe |
*
|
| 1 | x |
garlic salt
or powder, dash |
*
|
| 45 | ml |
sherry
dry |
|
| 1 | x |
celery salt
dash |
*
|
| 2.5 | ml |
worcestershire sauce
|
|
| 118 | ml |
parsley leaves
|
|
Directions
Put cream cheese and olives into blender container.
Cover; blend at high speed until well mixed.
Add sherry and worcestershire sauce. Cover; blend at high speed until smooth.
Add cheddar cheese and seasoned salts.
Cover; blend at high speed until smooth.
If necessary, stop blender during processing and push ingredients toward blades with rubber spatula.
Turn mixture onto aluminum foil or waxed paper.
Refrigerate several hours or overnight.
About 30 minutes before serving time, put parsley sprigs into blender container.
Cover; blend at medium speed until finely chopped.
Empty onto waxed paper.
Shape cheese mixture into ball; roll in parsley to coat competely.
Serving suggestion: Serve with crackers or small rye bread slices.
Makes one 3-inch ball.
