RANCH CHEESE BALL WITH CHIVES, PARSLEY & WALNUTS
Prep 10 min | Total 1 hour 10 min
Serves: 10 (2 cheese balls)
1 small shallot, minced
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1/2 tsp minced garlic
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250-g pkg cream cheese,
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softened
2 cups shredded aged white
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cheddar
2 tbsp finely chopped chives, or
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1 green onion, finely chopped 2 tbsp finely chopped parsley
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2 tbsp sour cream or
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buttermilk
2 tsp lemon zest
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1 tsp lemon juice
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3/4 tsp dried dill
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1/2 tsp dry mustard, or Dijon
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1/8 tsp fresh cracked black
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pepper
Coating:
1 cup toasted walnuts, or
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almonds, finely chopped
1 tbsp chopped parsley
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1 tbsp chopped chives
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1. Whirl shallot and garlic in a coffee grinder or small food processor. Scrape into a large bowl and beat in cream cheese with a wooden spoon until smooth. Stir in cheddar, chives, parsley, sour cream, lemon zest and juice, dill, mustard and pepper.
2. Form into a ball, then wrap in a large piece of plastic wrap, twisting top. Refrigerate until firm, about 1 hour.
3. Unwrap ball. Roll in large plate of almonds, parsley and chives.
Make-ahead: Refrigerate up to three days. Let cheese ball stand for an hour at room temperature before serving.
Kitchen Tip: Use a mortar and pestle to mash shallot and garlic into a paste.