Almond-Cheddar Ball

Name: Almond-Cheddar Ball
Ingredients: 1 lb. shredded sharp Cheddar cheese, at room temperature; 1 large (8 oz.) pkg. cream cheese, at room temperature; 1/3 c. finely chopped sweet pickle; 2 Tbsp. each: dry sherry and mayonnaise; 1 Tbsp. Dijon mustard; dash of cayenne pepper; 3/4 c. coarsely chopped almonds; assorted crackers

8 ingredients

8 steps

Ingredients

1 lb. shredded sharp Cheddar cheese, at room temperature
1 large (8 oz.) pkg. cream cheese, at room temperature
1/3 c. finely chopped sweet pickle
2 Tbsp. each: dry sherry and mayonnaise
1 Tbsp. Dijon mustard
dash of cayenne pepper
3/4 c. coarsely chopped almonds
assorted crackers

Directions

1

Beat Cheddar cheese and cream cheese together until smoothly blended.
2

Add pickle, sherry, mayonnaise, mustard and pepper; mix well.
3

Cover and chill until firm enough to handle.
4

Spread the nuts in a shallow baking pan and toast in a 350° oven for 8 minutes or until evenly browned.
5

Divide cheese mixture in half; shape each into a ball.
6

Wrap airtight and refrigerate as long as 2 weeks. Before serving, roll in almonds to coat evenly and let stand at room temperature about half an hour.
7

Serve with crackers.
8

Makes 2 balls, each about 4 inches in diameter.