I know it is Old School – but I love a good cheese ball as a party appetizer. I can’t help it – I came of age in the 70’s and these were wildly popular in the Bell Bottom Days. These days I am more adventurous than just stirring ranch dressing mix into cream cheese, and I love to mix up the sweet and salty combo.
Cheddar and cranberries go so well together, it turns out. And I love a good dash of Worcestershire sauce for rich saltiness. Cheese balls are a perfect take-along dish for a party potluck – just plop them on a plate and pile some crackers nearby and – VOILA! – instant party.
This cheeseball is pretty and festive with the Craisin coating. Be careful when you process them in the food processor – if you just whirl them alone, they will clump up and get stuck. You have to add the walnuts and process them together so they will become tiny bits.
- 8 ounces light cream cheese, softened
- 4 ounces mascarpone cheese
- 1 tablespoon lemon juice
- 1 teaspoon cayenne pepper sauce
- 1 teaspoon Worcestershire sauce
- 6 ounces sharp cheddar cheese, grated
- 2 green onions, thinly sliced
- 5 ounces dried cranberries
- 2 ounces toasted walnuts or hazelnuts
- Mix together the cream cheese, lemon juice, cayenne pepper sauce, Worcestershire sauce, cheddar cheese and green onions. Roll into a ball.
- In a food processor, process the raisins and walnuts until very fine crumbs. Spread on a plate. Roll cheese ball in the cranberry mixture.
- Chill for at least two hours. Serve with crackers.
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