Easy Jalapeño and Red Pepper Cheese Ball
This is Superbowl food all the way.
Or game day food, easy party food, or cheese-spread-as-your-dinner food.
Simply combine cheddar cheese, cream cheese, garlic, red bell pepper, jalapeño pepper, and stir. In less than five minutes, you’re done. The best kind of recipe and it’s naturally gluten-free.
I de-seeded the jalapeño because not everyone likes things quite as spicy and hurts-so-good as I do, but if your friends and family can handle the heat, keep some or all of the seeds in.
I used light cream cheese in an effort to reduce some of the decadence.
And then proceeded to roll the cheese ball in a cup of nuts. But of course.
I used one half cup each of Fisher Chopped Walnuts and Fisher Natural Sliced Almonds. There’s no added salt, sugar, preservatives, or anything you don’t want in Fisher Nuts which is why they’re such a great choice for cooking.
I especially loved the buttery crunch of the walnuts contrasted against the smooth, creamy cheese. So good.
The tiny bits of peppers add nice color, great texture and big, bold flavor to the cheese ball. You can optionally incorporate chives, green or red onion, corn, or bacon bits if you wanted to really go all out.
Easy Jalapeño and Red Pepper Cheese Ball
This is game day food, easy party food, or cheese-spread-as-your-dinner food. It's a fast, easy, naturally gluten-free, stir-together recipe and in less than five minutes, you're done. I de-seeded the jalapeño because not everyone likes things quite as spicy as I do, but if your friends and family can handle the heat, keep some or all of the seeds in. I used light cream cheese in an effort to reduce some of the decadence. I especially loved the buttery crunch of the walnuts contrasted against the smooth, creamy cheese. The tiny bits of peppers add nice color, great texture and big, bold flavor to the cheese ball. You can optionally incorporate chives, green or red onion, corn, or bacon bits.
Yield: one 6-inch diameter cheese ball, serves 6 to 16
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 3+ hours, for chilling
two 8-ounce packages brick-style cream cheese, very well softened (lite is okay)
8-ounces grated sharp or extra-sharp cheddar cheese
1/2 cup finely diced red bell pepper with seeds and stem removed (about 1/2 of a medium/large pepper)
1/3 cup finely diced jalapeño pepper with seeds and stem removed (about 1 medium/large pepper; if you want spread extra-spicy keep some or all of the seeds)
2 finely minced cloves of peeled garlic
optional 1/3 cup of chives, green or red onion, corn, or bacon bits
1/2 cup Fisher Chopped Walnuts, or as necessary to fully cover cheese ball
1/2 cup Fisher Natural Sliced Almonds, or as necessary to fully cover cheese ball
- In a large bowl, add all ingredients except nuts, and stir to combine or use a handheld electric mixer and beat on low speed to combine. Make sure cream cheese is very well softened before beginning or it will be unnecessarily difficult to combine the ingredients.
- Using a spatula (or your hands), pat mixture into a ball inside bowl; it's okay if it's not perfectly round.
- Turn ball out onto a large piece of plasticwrap and wrap it up. Gently pat it into a nice smooth ball, and place ball inside a ziptop bag to prevent fridge smells. Refrigerate for at least 3 hours, or overnight, to chill and firm up.
- Prior to serving, combine the walnuts and almonds in a medium bowl and gently roll the ball in nuts until it's completely covered. Cheese ball will keep for at least 1 week airtight in the fridge and can be made many days in advance; however, don't roll in nuts until day of serving.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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