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Almond Cheddar Ball Recipe
|Sharp cheddar cheese||8 Ounce|
|Whole blanched almonds||1⁄3 Cup (5.33 tbs)|
|Cream cheese||4 Ounce, cut into chunks|
|Dry sherry||1 Tablespoon|
|Dijon mustard||1 1⁄2 Teaspoon|
|Ground red pepper||1 Dash (Cayenne)|
|Chopped sweet pickle||3 Tablespoon|
|Crackers||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2635 Calories from Fat 1366
% Daily Value*
Total Fat 165 g253.3%
Saturated Fat 73.8 g368.8%
Trans Fat 0 g
Cholesterol 375.4 mg
Sodium 3722.7 mg155.1%
Total Carbohydrates 196 g65.5%
Dietary Fiber 4.9 g19.7%
Sugars 19.5 g
Protein 92 g184.8%
Vitamin A 78.6% Vitamin C 0.33%
Calcium 187.4% Iron 80%
*Based on a 2000 Calorie diet
Shred Cheddar cheese transfer to a mixing bowl.
Change to metal blade and coarsely chop almonds set aside.
With motor running, drop cream cheese through feed tube and continue processing until smooth.
Add sherry, mayonnaise, mustard, pepper, and pickle to work bowl; process continuously (stopping to scrape bowl once or twice) until soft and smooth.
Add cream cheese mixture to Cheddar cheese; mix well.
Return mixture to work bowl, half at a time (or all at once in a large-capacity processor); process continuously (stopping to scrape bowl once or twice) until blended.
Cover and refrigerate until firm.
Shape cheese mixture into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours or for up to 2 weeks.
Meanwhile, spread almonds in a shallow baking pan and toast in a 350° oven until golden (about 8 minutes).
To serve, roll chilled cheese ball in almonds to coat; let stand at room temperature for 1 1/2 to 2 hours.