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When I set one of these appetizers out on a plate with knife and crackers, it draws a crowd! It disappears so fast, I keep a spare in the refrigerator, and a couple in the freezer for the holidays.

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Recipe Summary test

prep:
20 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
36
Yield:
2 16-ounce cheese balls
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix Cheddar cheese, cream cheese, blue cheese, butter, onion, and Worcestershire sauce together in a bowl using an electric mixer or in a food processor until thoroughly blended. Stir in finely chopped filberts.

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  • Divide mixture into 2 balls using wet hands. Wrap balls in waxed paper and refrigerate until cool and firm, about 1 hour. Smooth and shape; roll firmly in chopped filberts. Wrap in plastic wrap and refrigerate until ready to serve, at least 1 hour. Garnish each cheese ball with 1 cherry half and parsley 1 hour before serving.

Cook's Note:

If tightly wrapped, they will keep in the refrigerator for up to 2 weeks. If you want to freeze up to 3 months, use butter in the mixture to keep the thawed product smooth and creamy.

Nutrition Facts

141 calories; protein 5.1g; carbohydrates 1.5g; fat 13.1g; cholesterol 29mg; sodium 159mg. Full Nutrition
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