Almond Cream Cheese Balls Food

ALMOND PARTY CHEESE BALL

Almond Party Cheese Ball image

We really enjoy having cheese balls on hand during the holiday season. I created this cheese ball recipe for our new year eve party and was a huge hit. The addition of Knorr Vegetable Soup mix added a nice flavor. I also used this cheese ball as a filling for jalapeno poppers... another great idea.

Provided by Diane in Nebraska

Categories Lunch/Snacks

Time 20m

Yield 2 cheese balls

Number Of Ingredients 11

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup shredded monterey jack pepper cheese
1/2 cup shredded swiss cheese
2 tablespoons Knorr vegetable soup mix (this is the same soup mix that is so popular for Spinach Dip)
1 -2 tablespoon finely chopped sweet onion (like vidalia)
1 tablespoon finely chopped red pepper
2 teaspoons Worcestershire sauce
1 teaspoon lime juice
1 dash ground red pepper
1 cup coarsely ground almonds

Steps:

I use a rolling pin to slightly crush the bag of vegetable soup mix before I open it.
Mix it up a bit so when you measure it out you will get part of the seasonings and part of the vegetables.
Mix cream cheese, cheddar cheese, jack cheese, Swiss cheese, soup mix, onion, red pepper, Worcestershire sauce, lime juice and ground red pepper.
Form cheese mixture into 2 balls and roll in ground almonds (or pecans) and press into ball to coat it well.
Wrap in plastic wrap and refrigerate overnight to allow flavors to blend.
This cheese ball will freeze well if desired.
Flavors are best if served at room temperature.
Serve with your favorite assortment of crackers.
This cheese ball makes a great filling for Jalapeno poppers.

Nutrition Facts : Calories 1361.1, Fat 119.5, SaturatedFat 55.2, Cholesterol 259.2, Sodium 1410.8, Carbohydrate 21.8, Fiber 8.4, Sugar 5.6, Protein 59.2

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Heat a skillet over medium heat and add butter. Once it’s sizzling, toss in the sage leaves and cook until crispy – flipping once and cooking about 1 minute per side. Remove the sage leaves and place them on a paper towel to crisp up a bit. Set the butter aside.
In the bowl of your electric mixer, combine the cream cheese, mascarpone and cheddar cheese. Beat until combined, then add in the almonds, sage leaves, remaining butter, salt and pepper. Mix on low speed until combined, about 1 minute, scraping down the sides and the bottom if needed. Take the cheese mixture out of the bowl and mold it into a big ball as best you can. Roll it in plastic wrap and place it in the fridge for 30 minutes.
Meanwhile, place the arils on a paper towel and pat them completely dry. Let them sit out while the cheese is chilling to remove as much liquid from them as possible. This will keep the cheeseball pretty!
After 30 minutes, mold the cheese into more of a smooth ball. Add the arils to a plate or baking sheet and roll the ball through them, using your hands to press arils into all the cracks and crevices. You will need to gently press so the arils adhere to the cheese. At this time, you can serve it immediately or keep it in the fridge until ready to use. If you want to make it ahead of time, you can rolls the ball 1 to 2 days beforehand. I’d wait until the night before or morning of to add the pomegranate arils, and you may need to let the cheese come to room temp a bit so it’s sticky enough.

Almond Cream Cheese Balls Food

ALMOND PARTY CHEESE BALL

We really enjoy having cheese balls on hand during the holiday season. I created this cheese ball recipe for our new year eve party and was a huge hit. The addition of Knorr Vegetable Soup mix added a nice flavor. I also used this cheese ball as a filling for jalapeno poppers... another great idea.

People also searched

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