The ever-popular cheese ball is a simple and impressive addition to any occasion, big or small. Make all three or start with this basic recipe and add your favorite ingredients to create your own customized variations.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. + CHILLING • MAKES: 3 CHEESE BALLS (1 CUP EACH)
2 packages (8 ounces each) cream cheese, softened
1 cup grated Parmesan cheese
2 garlic cloves, minced
PINE NUT-PESTO CHEESE BALL
2 tablespoons prepared pesto
2 tablespoons minced fresh basil
2 tablespoons plus 1/2 cup pine nuts, toasted, divided
HORSERADISH-BACON CHEESE BALL
2 tablespoons prepared horseradish
1/2 cup crumbled cooked bacon
1 green onion, finely chopped
SALSA CHEESE BALL
2 tablespoons tomato paste
1/8 teaspoon salt
2 tablespoons minced fresh cilantro
1 tablespoon finely chopped onion
1 tablespoon minced seeded jalapeno pepper
Assorted crackers
1. Refrigerate for up to two weeks. Serve with crackers.
In a large bowl, beat the cream cheese, Parmesan cheese and garlic until blended. Divide into three portions.
FOR PINE NUT-PESTO CHEESE BALL
In a small bowl, beat one portion of cream cheese mixture and pesto until blended. Stir in basil. Chop 2 tablespoons pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic wrap; chill until firm.
FOR HORSERADISH-BACON CHEESE BALL
In a small bowl, beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball. Wrap in plastic wrap; chill until firm.
FOR SALSA CHEESE BALL
In a small bowl, beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in the cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic wrap; chill until firm.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.