(This article first appeared in the December print edition of the Hendersonian.)
One of my favorite additions to holiday menus is a cheese ball. They are perfect for snacking before a meal or helping round out a menu of appetizers. This cheese ball uses hot pepper jelly over a cream cheese base with layers of flavor. Wishing everyone a happy and healthy holiday season!
Hot Pepper Jelly Cheese Ball
1 – 8 ounce package of cream cheese, softened
1/2 Sharp Cheddar Cheese, shredded
1/2 cup Pepper Jack Cheese, shredded
1/2 teaspoon of dry mustard
3/4 cup of Pepper Jelly (adjust to your preferences)
2 tablespoons of thinly sliced fresh chives
Directions
• Soften the cream cheese and whip on high speed with a hand mixer or stand mixer.
• Add all the seasonings and herbs except the chives.
• Add the shredded cheese a little at a time until it is all well blended.
• Whip for 1 minutes on high.
• Form the cheese mixture into 1 large or 2 small balls and refrigerate overnight. When ready to serve, take from the refrigerator and let it sit out for about an hour before serving so it’s easier to spread on crackers.
• When ready to serve, pour the pepper jelly over the top. Garnish with the chives. Serve with your choice of crackers.
- You can use more or less pepper jelly.
Merritt Bates-Thomas is a registered dietitian nutritionist (RDN) who has been sharing recipes with a healthier twist on WBKR FM 92.5’s What’s Cooking since 2017. You can follow her on Instagram @thekitchentransition
