Peppered Herb Cheese Ball

By JenHall

haven't tried this yet

Ingredients

• 3 tablespoons snipped fresh chives
• 3 tablespoons snipped fresh basil
• 2 tablespoons snipped fresh parsley
• 1 8 ounce package cream cheese, softened
• 4 ounces goat cheese
• 1/4 - 1/2 teaspoon cracked black pepper
• 1 clove garlic, minced
• Assorted crackers

Preparation

Step 1

1. In a shallow dish combine 1 tablespoon of the chives, 1 tablespoon of the basil, and the parsley; set aside. In a medium bowl beat cream cheese and goat cheese with an electric mixer on medium speed until smooth. Beat in remaining 2 tablespoons chives, remaining 2 tablespoons basil, the pepper, and garlic. Form into a ball.

2. Roll ball in herb mixture. Wrap and chill cheese ball for 4 to 24 hours. Makes twelve 2-tablespoon servings.

From the Test Kitchen•Variation Dried Beef Cheese Ball:Prepare as above, except omit basil and parsley. Beat 2 ounces chopped dried beef, 3 tablespoons snipped fresh chives, and 1 teaspoon caraway seeds into cheese mixture. Serve with crisp rye crackers or party rye bread.
•Variation Italian Cheese Ball:Prepare as above, except substitute fontina cheese for the goat cheese and beat 2 ounces hard salami and 2 tablespoons finely chopped roasted red sweet pepper into the cheese mixture. Serve with water crackers or baguette slices.Per serving: 121 cal., 5 g total fat (6 g sat. fat), 36 mg chol., 220 mg sodium, 1 g carbo., 0 g dietary fiber, 5 g protein. Daily Values: 9% vit. A, 10% vit. C, 7% calcium, 2% iron. Exchanges: 1/2 High-Fat Meat, 11/2 Fat

Nutrition Facts (Peppered Herb Cheese Ball) Servings Per Recipe 12,
Calories 92,
Protein (gm) 3,
Carbohydrate (gm) 1,
Fat, total (gm) 9,
Cholesterol (mg) 25,
Saturated fat (gm) 6,
Monosaturated fat (gm) 2,
Vitamin A (IU) 389,
Vitamin C (mg) 1,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 4,
Cobalamin (Vit. B12) (µg) 0,
Sodium (mg) 91,
Potassium (mg) 353,
Calcium (DV %) 30,
Fat () 2,
Percent Daily Values are based on a 2,000 calorie diet