So holiday season is drawing to a close, but if, like me, you are already planning for the SuperBowl, or you just have a last minute gig on the books give this cheese ball recipe a try.
This is one of those recipes which is very common around here. Almost everyone I know has a version which is similar with little family differences. This makes me suspect it showed up in a popular magazine or such at one point or another, though I’ve never found an original source. One person adds paprika and another a little pineapple, but it still all starts with cream cheese and bottled spread cheese and goes from there.
I use Ultra Gel in this recipe to keep the cheese ball soft longer and because it means you can roll and serve the spread immediately without having to chill it. At least as far as texture is concerned, I still like letting the mix sit for a few hours for the flavors to come together, but in a last minute crunch pour and roll!
Last Minute Cheese Ball
16 ounces softened, low fat cream cheese
2 bottles Old English Cheese Spread
1 bottle Blue Roka Cheese Spread
1 Tablespoon Worcestershire sauce
1 teaspoon onion powder
2 Tablespoons dry parsley
2 Tablespoons Ultra Gel
1 Tablespoon water
1 cup shredded cheddar cheese
Combine all ingredients in a mixer (I like my big stand mixer) and mix until well combined. Chill for upto 6 hours to let flavors combine, or if you’re in a hurry just skip to scooping out the mix into 2-3 cheese ball sized lumps and rolling in pecans or walnuts, if desired.
Serve with a variety of chips and/or vegetables.
Refrigerate any leftovers.