My family loves a good cheeseball. Every Christmas this retro crowd-pleaser appears alongside the cheese and pickle tray, in a variety of flavours, shapes, and sizes. The one pictured here is a traditional cheeseball in every sense. One might even say it’s predictable. But that’s the beauty of it; you always know what to expect when you schmear it on a cracker. Feel free to take this recipe, adapt it, add your favourite flavours, kick it up a knotch, make it nouveau, or just keep it as is – a good ol’ traditional cheeseball! -bvox
- 1 package of cream cheese (light will work)
- 1 cup shredded sharp cheddar cheese
- 1 garlic clove, minced
- 1-2 drops Worcestershire sauce
- 1-2 drops hot sauce
- 1 teaspoon dijon mustard
- Salt and fresh ground pepper to taste
- Fresh herbs, minced (optional)
- 1/2 cup nuts (I like almonds)
- Lightly toast the nuts in a low oven (300 F) for about 10 minutes, tossing them once halfway through. Chop them into small bits.
- Cream first eight ingredients together in a bowl. Form into one large or two smaller shaped balls.
- Roll in chopped nuts until completely coated. Cover in plastic wrap and refrigerate until ready to use.