Monday, February 2, 2009

Cheese Ball

It's safe to say that I am a bit of a germ-a-phobe. I don't mind my kids and hubby's germs, but other than that, NO THANKYOU. So I took a classic cheese ball recipe and made mini cheese balls. That way our guests can each have their own cheese ball and no one has to worry about sharing germs or the occasional stray cracker pieces left behind in the cheese ball.
1 Cup finely shredded cheese
4 oz. cream cheese
2 T. milk
1 T. finely chopped green onion
1 tsp. Worcestershire sauce
Dash of hot sauce
1/2 Cup finely chopped nuts

Bring cheeses to room temperature. Cream together all ingrediants except nuts. Form into golf ball sized balls and roll in nuts to coat. Refridgerate overnight. Enjoy with crackers.

This would be really tasty with some fresh veggies mixed in. Maybe bell pepper or cucumber.

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