RANCH CHEESE BALL WITH CHIVES, PARSLEY & WALNUTS

Prep 10 min | Total 1 hour 10 min Serves: 10 (2 cheese balls)

1 small shallot, minced

■

1/2 tsp minced garlic ■ 250-g pkg cream cheese, ■ softened

2 cups shredded aged white ■ cheddar

2 tbsp finely chopped chives, or ■ 1 green onion, finely chopped 2 tbsp finely chopped parsley ■ 2 tbsp sour cream or ■ buttermilk

2 tsp lemon zest ■

1 tsp lemon juice ■

3/4 tsp dried dill ■

1/2 tsp dry mustard, or Dijon ■ 1/8 tsp fresh cracked black ■ pepper

Coating:

1 cup toasted walnuts, or ■ almonds, finely chopped 1 tbsp chopped parsley ■ 1 tbsp chopped chives ■

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.