Easter Cheese Ball

Name: Easter Cheese Ball
Ingredients: 2 (8-ounce) packages cream cheese, room temperature; 1 1/2 cups cheddar cheese (preferably orange), shredded, plus additional for rolling; 2 tablespoons minced shallot; 1 teaspoon Dijon mustard; 1/4 teaspoon Worcestershire sauce; 1/8 teaspoon hot sauce (such as Tabasco); Coarse salt and white pepper, to taste

Recipe courtesy of Michelle Buffardi

Watch how to make this recipe.

Easter Cheese Ball

0 Reviews

Level: Easy
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

237

Total Fat

22

Saturated Fat

13

Carbohydrates

3

Dietary Fiber

0

Sugar

2

Protein

8

Cholesterol

70

Sodium

302

Level: Easy
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

237

Total Fat

22

Saturated Fat

13

Carbohydrates

3

Dietary Fiber

0

Sugar

2

Protein

8

Cholesterol

70

Sodium

302

Ingredients

2 (8-ounce) packages cream cheese, room temperature

1 1/2 cups cheddar cheese (preferably orange), shredded, plus additional for rolling

2 tablespoons minced shallot

1 teaspoon Dijon mustard

1/4 teaspoon Worcestershire sauce

1/8 teaspoon hot sauce (such as Tabasco)

Coarse salt and white pepper, to taste

Directions

Put all ingredients into the bowl of a mixer, and blend thoroughly. Form into an egg-like chick shape, and refrigerate until firm, about an hour. Before serving, roll the cheese ball in shredded cheese (this will look like feathers). Use a whole almond for the chick's beak, raisins for eyes and slivers of carrot or orange peppers for the feet. Serve with crackers or crudites.
The results are at once delightful and delicious; don't expect the little guy to last very long.