Cheddar & Onion Cheese Ball Recipe
Beat cream cheese and mustard in a medium bowl, using an electric mixer on medium, until smooth and creamy. Set aside.
Combine bell pepper, pickle, olives and onion in a shallow plate. Using a paper towel, lightly dab to absorb excess moisture. Add to cream cheese mixture. Stir to combine. Gently fold in cheese.
Place cheese mixture on a large sheet of waxed paper. Shape into a ball. Cover and refrigerate until cheese is firm, about 30 to 40 minutes.
Meanwhile, heat a small frying pan over medium-low. Add pecans. Cook, stirring, until lightly toasted, about 5 to 6 minutes. Set aside to cool.
Cover cheese ball with plastic wrap and shape into a well-rounded ball. Remove plastic wrap and roll the ball in pecans until evenly coated. Cover in plastic wrap and refrigerate at least 3 hours. Serve with crackers, breads and raw vegetables.
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Last updated: February 7th, 2021
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