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Cream Cheese: Monterey Jack & Blue Cheese Ball

Source of Recipe

unknown


List of Ingredients

8 oz. Cream Cheese
2-3 cloves garlic, finely chopped
1/4 teaspoon salt
1/8-1/4 teaspoon cayenne pepper
2 cups (8 ounces)Monterey Jack cheese
2 cups (8 ounces) crumbled Blue Cheese
2/3 cup coarsely crushed rye crackers


Recipe

In a large bowl, or in a food processor, combine the Cream Cheese, garlic, salt and cayenne pepper. Beat or process until blended and smooth. Add the Monterey Jack and Blue cheeses, and beat vigorously until the ingredients are evenly mixed. While chilling is not essential, the mixture will be easier to shape if refrigerated for 2-3 hours at this point.

Spread the rye cracker crumbs on a large plate or sheet of waxed paper. Dampen your hands with water to keep the cheese mixture from sticking to them. Divide the cheese mixture in half, then pat and press each half into a log/balls about 3 inches across; don't worry about keeping the shape perfect. Roll each log/ball in the cracker crumbs, pressing gently so the crackers stick. Wrap each cheese log separately in plastic wrap and chill until serving.