Ingredients
- PESTO CHEESE BALL:
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons prepared pesto
- 2 tablespoons minced fresh basil
- HORSERADISH-BACON CHEESE BALL:
- 2 tablespoons prepared horseradish
- 1/2 cup crumbled cooked bacon
- 1 green onion, finely chopped
- GORGONZOLA-CRANBERRY CHEESE BALL:
- 1/3 cup crumbled Gorgonzola cheese
- 1/3 cup dried cranberries
- 1/2 cup chopped walnuts, toasted
- FOR SERVING:
- Miniature pretzels, cooked bacon, dried cranberries, basil leaves and green onion, optional
- Assorted crackers
Preparation
Step 1
1. In a large bowl, beat cream cheese, Parmesan cheese and garlic until blended. Divide into three portions; place each in a small bowl.
2. For Pesto Cheese Ball: Beat pesto into one portion of cheese mixture. Stir in basil. Shape into a ball.
3. For Horseradish-Bacon Cheese Ball: Beat horseradish into a second portion of cheese mixture. Stir in bacon and green onion. Shape into one large ball or three mini balls.
4. For Gorgonzola-Cranberry Cheese Ball: Beat Gorgonzola cheese into third portion of cheese mixture. Stir in cranberries. Shape into a ball; roll in walnuts to coat.
5. Wrap cheese balls in plastic wrap; refrigerate at least 1 hour or until firm. Unwrap and decorate as desired. Serve with crackers. Yield: 3 large cheese balls (about 1 cup each).