Appetizer Cheese Ball Recipe
Ingredients
| Cream cheese | 8 Ounce, softened | |
| Shredded cheddar cheese | 2 Cup (32 tbs) | |
| Dijon style mustard | 2 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Garlic powder | 1⁄8 Teaspoon | |
| Zante currants | 2⁄3 Cup (10.67 tbs) (Sun-Maid) | |
| Finely chopped diamond walnuts | 1⁄2 Cup (8 tbs) | |
| Chopped parsley | 3⁄4 Cup (12 tbs) | |
| Assorted crackers | 100 Gram | |
| Apple wedges | 3 |
Nutrition Facts
Serving size
Calories 215 Calories from Fat 139
% Daily Value*
Total Fat 16 g24.2%
Saturated Fat 7.9 g39.5%
Trans Fat 0 g
Cholesterol 41 mg13.7%
Sodium 256.5 mg10.7%
Total Carbohydrates 13 g4.2%
Dietary Fiber 1.8 g7.2%
Sugars 8.8 g
Protein 6 g12.5%
Vitamin A 13.8% Vitamin C 7.6%
Calcium 16.7% Iron 3.6%
*Based on a 2000 Calorie diet
Directions
Stir in currants and walnuts.
Taste and adjust seasoning.
Cover and refrigerate cheese mixture 30 minutes or until slightly firm, then shape into a ball.
Roll in chopped parsley to coat well.
Cover with plastic wrap and refrigerate until ready to serve.
Let stand at room temperature about 30 minutes before serving.
Place on platter surrounded with crackers and apple wedges.
Chef
