Mondo Cheese Ball

We've created two versions of this classic party pleaser: one that is speckled with bits of pimiento and green pepper and the other that's slightly hot and spicy.

(Makes 1 large cheese ball)

• 8 ounces cream cheese, softened
• 8 ounces port wine cheese food
• 3 cups sharp cheddar cheese, shredded
• 1 cup sliced almonds or coarsely chopped pecans, toasted

• 1/4 cup scallions, finely chopped
• 2 tablespoons horseradish, drained
• 3/4 teaspoon hot pepper sauce, or to taste
• 1/2 teaspoon garlic powder

• 1/4 cup pimiento, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 2 tablespoons scallion, finely chopped
• 1 teaspoon Worcestershire sauce

• 1. In large bowl, combine cream cheese, port wine cheese food, and cheddar cheese, and stir until combined. Add remaining ingredients, depending upon which version you choose.
• 2. Spoon mixture into center of large square of plastic food wrap. Using your hands, gently mold mixture into ball and wrap in plastic.
• 3. Refrigerate for at least 1 hour. Roll in toasted almonds or pecans. Serve with assorted raw vegetables and crackers.

Nutrients per serving:
Calories: 138
Fat: 11g
Cholesterol: 30mg
Carbohydrate: 3g
Sodium: 185mg
Protein: 7g
Total dietary fiber: 0g

TIP: You can prepare cheese ball without nut coating and refrigerate, covered, for up to 1 week.

November & December 2004

Photographer: Melanie Acevado

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