I'm beginning to think cheese balls are a strictly Southern thing after some of the reactions I've gotten from making one for dinner parties. I don't think I ever went to a dinner party at home where there wasn't some kind of cheese ball, and I am thankful I am not lactose intolerant for this reason. I love me some cheese. This recipe is for the most basic and easy cheese ball I've ever made - it's a really simple and quick option for an appetizer. I used the "low fat" options for the ingredients, but really, you're eating a big ball of cheese on buttery crackers, so it's not like it makes a huge difference.
1 tbsp light sour cream
1 pack dry ranch dressing mix
8 oz Neufchatel cream cheese
1/2 lb shredded cheddar
1/2 cup pecans (pronounced pee-cans, not puh-cahns)
Combine the sour cream and ranch mix until it's smooth. Add the cream cheese and the cheddar. I used a form to mix them, but you may need to just combine with your hands to get it totally incorporated. Refrigerate it for 5-10 minutes, and then shape it into a ball. Roll the ball in the pecans and refrigerate until it's time to serve.
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