Tuesday, August 16, 2016

Southwestern Cheeseball

8 oz shredded sharp cheddar cheese
8 oz cream cheese, at room temperature
2 tablespoons butter, at room temperature
¼ cup finely diced onion
¼ teaspoon garlic powder
4 oz can chopped green chilies
chopped cilantro
crackers, for serving

In a medium bowl, combine the cheddar, cream cheese, butter, onion, garlic powder and green chilies. Mix completely.  Turn out onto a piece of plastic wrap. Form into a ball and wrap tightly. Refrigerate until set up, 2 hours to overnight.  Place chopped cilantro on a plate. Unwrap cheeseball and roll in the cilantro until coated. Serve with crackers.

First of all, I left this as a dip and added the cilantro instead of rolling in it.  I found the original recipe to be a bit blah so I added 2 Tbsp of ranch dressing, a few dashes of hot sauce and half a diced jalapeno.  

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