Bleu Cheese BallUser Submitted Recipe
2 pkgs. (8 oz. ea.) cream cheese (regular or reduced fat)
3/4 cup blue cheese, crumbled (about 4 oz.)
1 cup sharp cheddar cheese, shredded (about 4 oz.)
1 small onion, finely chopped (about 1/4 cup)
1 tbs Worcestershire sauce
chopped parsley or chopped pecans (finely chopped)
Place cheese in small mixer bowl; let stand at room temperature until softened. Beat in onion and Worcestershire sauce on low speed. Beat on medium speed until fluffy, scraping often. Cover and refrigerate at least 8 hours. (Mixture may be shaped before the 8-hour period has passed, but it is more difficult to handle the cheese.) Shape mixture into 1 large ball or into 30 to 36 (1-inch) balls. Roll in parsley or pecans. Wrap in plastic wrap, and refrigerate until firm, about 2 hours. To serve small cheese balls, insert a wooden pick into each.
Servings1 large ball, 30-36 (1-inch) balls
no nutrition information available
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