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
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.