1 8-ounce package cream cheese, softened
8 ounces sharp Cheddar cheese (2 cups), shredded, room temperature
1/2 cup chopped stuffed green olives
2 tablespoons minced parsley
1 tablespoon minced green onion
1/4 teaspoon hot pepper sauce
1/2 cup finely chopped roasted Oregon hazelnuts
Servings: 12
In a large bowl, cream together the cream and sharp cheeses. Stir in olives, parsley, green onion and hot pepper sauce until well mixed. Shape into a ball and roll in the chopped hazelnuts. Cover and chill 1 to 24 hours. Serve with crackers.
Yield: 1 cheese ball
8 ounces sharp Cheddar cheese (2 cups), shredded, room temperature
1/2 cup chopped stuffed green olives
2 tablespoons minced parsley
1 tablespoon minced green onion
1/4 teaspoon hot pepper sauce
1/2 cup finely chopped roasted Oregon hazelnuts
Servings: 12
In a large bowl, cream together the cream and sharp cheeses. Stir in olives, parsley, green onion and hot pepper sauce until well mixed. Shape into a ball and roll in the chopped hazelnuts. Cover and chill 1 to 24 hours. Serve with crackers.
Yield: 1 cheese ball
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