3-in-1 Cheese Ball

By Janes_kitchen

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup grated Parmesan cheese
• 2 garlic cloves, minced
• PESTO CHEESE BALL:
• 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

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a large bowl, beat cream cheese, Parmesan cheese and garlic until blended. Divide into three portions; place each in a small bowl.
For Pesto Cheese Ball: Beat pesto into one portion of cheese mixture. Stir in basil. Shape into a ball.
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.
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.
Wrap cheese balls in plastic wrap; refrigerate at least 1 hour or until firm. Unwrap and decorate as desired. Serve with crackers.

Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.