Friday, January 14, 2011
Party Time Cheese Ball
I used to be kind of afraid of cheese balls--what were they, anyway? I never even heard of cheese balls until a few years ago, and even then they came from mix packets. But then last Christmas I was asked to bring a meat and cheese tray to a party. It was an hour away and I hate cheese when it starts to dry out. I figured a cheese ball would stay moist, so I broke down and made one. And I found out that they're delicious!
And that's it! Now the trick is getting it into a ball shape.
I think one of the reasons I wasn't interested in cheese balls was their shape. I know it's not any different than truffles or round cookies, but the thought of someone touching the cheese ball to shape it was for some reason unappealing to me. Until now!
This recipe is enough to make two pretty large cheese balls.
The added benefit of doing it this way is that it's an easy way to store the cheese ball until it's time to serve.
I let the cheese ball warm at room temperature for 15-20 minutes before serving. Spread it over some Ritz crackers! Try to stop yourself from eating the whole thing--because you'll want to!
4-5 slices of bacon
1 8-oz. package cream cheese, softened
2 green onions, sliced
1/2 c. cheddar cheese, shredded
salt and pepper, to taste
1 tsp. Worcestershire sauce
fresh chopped herbs, chopped nuts, shredded cheese, etc.
Cook bacon until cooked. Drain.
In a large bowl, combine cream cheese, green onions, cheddar cheese, cooked bacon, salt and pepper, and Worcestershire sauce. Mix well.
Scoop cheese ball into a sandwich bag. Form into a ball shape. Store for later or coat before serving.
To coat, roll cheese ball in herbs, nuts, shredded cheese, or any other desired coatings. Serve!