Cheddar Cheese Ball (ATK)

By hmp13

You’ll need 8 ounces of block cheddar to yield 2 cups of shredded cheese.

Ingredients

• 2 cups shredded extra sharp cheddar cheese
• 8 ounces cream cheese, softened
• 2 tablespoons mayonnaise
• 1 tablespoon Worcestershire sauce
• 1 garlic clove, minced
• 1/4 teaspoon cayenne pepper
• 1/2 cup sliced almonds, toasted

Preparation

Step 1

Process cheddar, cream cheese, mayonnaise, Worcestershire, garlic, and cayenne in food processor until smooth.

Transfer cheese mixture to center of large sheet of plastic wrap and tightly wrap, shaping cheese into rough ball. Refrigerate until firm, about 3 hours. (Cheese ball can be refrigerated for 2 days.)

Once cheese ball is firm, reshape as necessary to form smooth ball. Unwrap and roll in almonds to coat. Let sit at room temperature for 15 minutes. Serve.

Bacon-Ranch Cheese Ball
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Beer Cheese Ball
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