Moldy Cheese Balls
These green cheese balls look past their prime, but their "mold" is just an herb coating that adds to the flavor. When plated with plastic spiders, they really achieve a gross-out appearance.
1 (8-ounce) package cream cheese
1 cup finely shredded Gouda cheese (4 ounces)
1/4 cup butter
1 tablespoon milk
1/2 teaspoon Worcestershire sauce for chicken
2 tablespoons thinly sliced green onion (1)
2 tablespoons snipped fresh dill or 2 teaspoons dried dillweed
1/2 cup chopped toasted almonds
Assorted crackers and/or flatbread for accompaniment
- In a large bowl let cream cheese, Gouda, and butter stand at room temperature for 30 minutes. Add milk and Worcestershire sauce. Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion and dill. Cover and chill for 4 to 24 hours.
- Before serving, shape cheese mixture into a ball. Roll ball in nuts and let stand 15 minutes. Serve with crackers or flatbread.
Makes about 30 (1-tablespoon) servings.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.