Red Cheese Ball
Yield
3 servingsPrep
2 daysCook
0 minReady
2 daysTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
cheddar cheese
finely grated |
|
| 3 | ounces |
cream cheese
softened |
|
| 3 | tablespoons |
sherry
|
|
| ¼ | cup |
olives
ripe, pitted, coarsely chopped |
*
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 | dash |
onion salt
|
* |
| 1 | dash |
garlic salt
|
*
|
| 1 | dash |
celery salt
|
*
|
| ½ | cup |
beef
dried, coarsely snipped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
cheddar cheese
finely grated |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 45 | ml |
sherry
|
|
| 59 | ml |
olives
ripe, pitted, coarsely chopped |
*
|
| 2.5 | ml |
worcestershire sauce
|
|
| 1 | dash |
onion salt
|
* |
| 1 | dash |
garlic salt
|
*
|
| 1 | dash |
celery salt
|
*
|
| 118 | ml |
beef
dried, coarsely snipped |
*
|
Directions
Several days ahead or day before serving, mix in a large bowl with mixer at medium speed the chedder cheese, cream cheese, sherry, ripe olives, Worcestershire sauce, onion salt, garlic salt and celery salt.
Now shape mixture into a ball, wrap in foil, then refirgerate until needed.
About 30 minutes before serving, remove foil from cheese ball.
Reshape into ball with hands, then roll it in the dried beef until it is thoroughly coated.
Makes about a 3-inch ball.
