Cheese Spread Hedgehog Cheese Ball Food

CHEESE SPREAD (HEDGEHOG CHEESE BALL)

Steps:

• Combine cream cheese, mayonnaise, bacon pieces and dill weed.
• Fold in green onion, salt and pepper.
• Refrigerate covered until solid. Shape into a ball, pine cone or hedgehog.
• Insert almonds into the cheese spread in rows.
• Optional: cut olive in half, use for nose. Slice olive and cut it in half and press in for eyes.

WOODLAND HEDGEHOG CHEESE BALL

Steps:

• Stir together all the spices in a small bowl until well combined.
• In a few batches, grind the spices a little smaller using a mortar and pestle. Set aside.
• Beat the cream cheese and cheddar with a hand-held electric mixer until fluffy. Beat in the sour cream, Worcestershire sauce, lemon juice, and additional spices. Add the homemade onion soup mix to taste.
• Blend until thoroughly combined, scraping down the sides for an even mix.
• Chill the cheese mixture in the fridge for about 2 hours to firm up the mixture. You can keep it in the fridge for a few days at this point if you want to make it ahead.
• Once the mixture has chilled enough to handle, place the mixture on a large piece of plastic wrap. Fold the wrap around the cheese, then shape it into a smooth ball. Use your hands to shape one end into a point to make the hedgehog's head.
• Unwrap the hedgehog and place him on the serving board. Make any adjustments to the shape, smoothing holes or creases with the back of a spoon.
• Once you're satisfied with the hedgehog's shape, stick on the two dried beans for eyes and the raisin for a nose. Decorate the hedgehog's back with rows of pecan halves and walnut pieces to look like spines.
• Curl a few sprigs of fresh rosemary around the hedgehog to look like pine branches in a forest. Serve with crackers.

CHEESE BALL (HEDGEHOG) RECIPE

Steps:

• Directions Preheat oven to 300 degrees F. Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes. Mix together the cream cheese and the mayonnaise. Add the bacon, salt and pepper, dill, and onion. Chill overnight. On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape. Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary. Serve at room temperature and spread on crackers.