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3 Cheese Balls

3 Cheese Balls

30 Min(s)
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1 serving
Original recipe yields 1 serving
2 package s (8 ounces each) cream cheese, softened
1 cup grated parmesan cheese
2 garlic cloves, minced
PINE NUT-PESTO CHEESE BALL:
2 tablespoons prepared pesto
2 tablespoons minced fresh basil
2 tablespoons plus 1/2 cup pine nuts, toasted, divided
HORSERADISH-BACON CHEESE BALL:
2 tablespoons prepared horseradish
1/2 cup crumbled cooked bacon
1 green onion, finely chopped
SALSA CHEESE BALL:
2 tablespoons tomato paste
1/8 teaspoon salt
2 tablespoons minced fresh cilantro
1 tablespoon finely chopped onion
1 tablespoon minced seeded jalapeno pepper
Assorted crackers
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Let's Make It
1
In a large bowl, beat the cream cheese, parmesan cheese and garlic until blended. Divide into three portions.
2
For Pine Nut-Pesto Cheese Ball: In a small bowl, beat one portion of cream cheese mixture and pesto until blended. Stir in basil. Chop 2 tablespoons pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic wrap; chill until firm.
3
For Horseradish-Bacon Cheese Ball: In a small bowl, beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball. Wrap in plastic wrap; chill until firm.
4
For Salsa Cheese Ball: In a small bowl, beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in the cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic wrap; chill until firm.
5
Can refrigerate for up to two weeks. Serve with crackers.
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