RANCH CHEESE BALL WITH CHIVES, PARSLEY & WALNUTS

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  • 1
  • 10 mins
  • 70 mins

Ingredients

  • Coating:
  • 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 jice
  • 3/4 tsp dried dill
  • 1/2 tsp dry mustard, or Dijon
  • 1/8 tsp fresh cracked black pepper
  • 1 cup toasted walnuts, or almonds, finely chopped
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives

Preparation

Step 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.

Form into a ball, then wrap in a large piece of plastic wrap, twisting top. Refrigerate until firm, about 1 hour. Unwrap ball, Roll in large plate of almonds, parsley and chives.

Refrigerate for up to 3 days. Let cheese ball sit at room temperature for 1 hour before serving.