Dilled Onion Cheese Balls from Better Homes & gardens
hands-on time 35 minutes
stand 45 minutes
chill 4 hours
· 1 8-oz. pkg. cream cheese
· 1 cup finely shredded Gouda cheese (4 oz.)
· ¼ cup butter
· 1 Tbsp. milk
· 2 Tbsp. thinly sliced green onion
· 2 Tbsp. chopped fresh dill or 2 tsp. dried dill
· ½ cup desired coating (left)
· Assorted crackers and/or flatbread
1. Place cream cheese, Gouda cheese, and butter in a large bowl; let stand at room temperature 30 minutes. Add milk. Beat with a mixer on medium until light and fluffy. Stir in green onion and dill. Cover and chill 4 to 24 hours.
2. Form 2 Tbsp. cheese mixture into a ball; repeat to make 12 balls. Roll cheese balls in desired coating; let stand 15 minutes. Serve with crackers and/or flatbread.
Makes 12 servings (1 cheese ball each).
To Make Ahead Prepare as directed; do not coat balls. Place balls in a single layer in a freezer container. Freeze up to 1 month. Thaw in the refrigerator overnight. Before serving, roll in coating.
each serving 63 cal., 6 g fat (3 g sat. fat), 16 mg chol., 62 mg sodium, 1 g carb., 0 g fiber, 0 g sugars, 2 g pro.
coatings
Use the same coating for all cheese balls or make a variety. Choose from coatings such as:
• crushed potato chips
• crushed cheese-flavored crackers
• finely chopped dried fruit
• crushed wasabi peas
• poppy seeds
• cooked crumbled bacon
• finely chopped fresh herbs
• finely chopped toasted almonds or other nuts
go big
For a retro spin, form cheese mixture into one large cheese ball and serve it in on a plate surrounded by crackers.
hands-on time 35 minutes
stand 45 minutes
chill 4 hours
· 1 8-oz. pkg. cream cheese
· 1 cup finely shredded Gouda cheese (4 oz.)
· ¼ cup butter
· 1 Tbsp. milk
· 2 Tbsp. thinly sliced green onion
· 2 Tbsp. chopped fresh dill or 2 tsp. dried dill
· ½ cup desired coating (left)
· Assorted crackers and/or flatbread
1. Place cream cheese, Gouda cheese, and butter in a large bowl; let stand at room temperature 30 minutes. Add milk. Beat with a mixer on medium until light and fluffy. Stir in green onion and dill. Cover and chill 4 to 24 hours.
2. Form 2 Tbsp. cheese mixture into a ball; repeat to make 12 balls. Roll cheese balls in desired coating; let stand 15 minutes. Serve with crackers and/or flatbread.
Makes 12 servings (1 cheese ball each).
To Make Ahead Prepare as directed; do not coat balls. Place balls in a single layer in a freezer container. Freeze up to 1 month. Thaw in the refrigerator overnight. Before serving, roll in coating.
each serving 63 cal., 6 g fat (3 g sat. fat), 16 mg chol., 62 mg sodium, 1 g carb., 0 g fiber, 0 g sugars, 2 g pro.
coatings
Use the same coating for all cheese balls or make a variety. Choose from coatings such as:
• crushed potato chips
• crushed cheese-flavored crackers
• finely chopped dried fruit
• crushed wasabi peas
• poppy seeds
• cooked crumbled bacon
• finely chopped fresh herbs
• finely chopped toasted almonds or other nuts
go big
For a retro spin, form cheese mixture into one large cheese ball and serve it in on a plate surrounded by crackers.
