California Monterey Jack and Blue Cheese Balls
Source of Recipe
Marla
List of Ingredients
California Monterey Jack and Blue Cheese Balls
6 ounces (2/3 cup) cream cheese
2-3 cloves garlic
, peeled and finely chopped
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
8 ounces (2 cups) grated Monterey Jack cheese
8 ounces (2 cups) crumbled blue cheese
1/2 cup chopped walnuts
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 jack and blue cheeses and walnuts and beat
vigorously until the ingredients are evenly mixed. If using a food
processor, take care not to over mix or the cheeses will lose their
texture. Chilling is not essential, but the mixture will be easier
to shape if refrigerated for two to three hours.
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 ball about 3 inches across. Roll each ball in
the cracker crumbs, pressing gently so the crackers stick. Wrap each
cheese ball separately in plastic wrap and chill until serving time.
Per serving: 139 cal.; 7 g pro.; 3 g carb.; 11 g fat (6 sat., 3
monounsat., 2 polyunsat.); 28 mg chol.; 289 mg sod.; 1 g fiber; 0 g
sugar; 74 percent calories from fat
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