Categories: Cheese Balls
Ingredients
- 2 pkg. (8 oz. each) cream cheese, softened
- 1 cup grated Parmesan cheese
- 2 garlic cloves, minced
- Pesto Cheese Ball
- 2 Tbsp. prepared pesto
- 2 Tbsp. minced fresh basil
- Horseradish- Bacon Cheese Ball
- 2 Tbsp. prepared horseradish
- 1/2 cup crumbled cooked bacon
- 1 green onion, finely chopped
- Gorgonzola-Cranberry Cheese Ball
- 1/2 cup crumbled Gorgonzola cheese
- /3 cup dried cranberries
- 1/2 cup chopped walnuts, toasted
- For serving:
- Pretzels, cooked bacon, dried cranberries, basil leaves and green onions, optional
- Assorted crackers
Directions
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In a large bowl, beat cream cheese, Parmesan cheese and garlic until blended. Divide into three portions; place each in a small bowl.
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For Pesto Cheese Ball: Beat pesto into one portion of cheese mixture. Stir in basil. Shape into a ball.
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For Horseradish Bacon Cheese Ball:
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Beat horseradish into second cheese portion. Stir in bacon and green onion. Shape into one large or three mini balls.
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For Gorgonzola- Cranberry Cheese Ball
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Beat Gorgonzola into remaining cheese mixture. Stir in cranberries. Shape into a ball; roll in walnuts to coat.
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Wrap cheese balls tightly in plastic wrap; refrigerate at least 1 hour or up to 24 hours. Unwrap and decorate as ornaments, if desired; serve cheese balls with assorted crackers.