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Dill, Cheddar & Green Onion Cheese Ball

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By omitting the sour cream and adding some cheddar cheese to my favorite dip, I invented quite a delicious cheese ball! Finely grated cheddar is ideal for a more uniform texture & appealing appearance, but making it with the thicker shreds didn’t make it any less tasty.

I’ll post the Creamy Dill & Green Onion Dip recipe next time I make it because I keep eating it so fast that I haven’t had a chance to take a photograph yet!

Dill, Cheddar & Green Onion Cheese Ball

Makes 1 small cheese ball (slightly larger than those sold in the supermarket). Double the recipe for a larger cheese ball.

1 (8-oz) package cream cheese, softened
2 finely chopped green onions
1 cup shredded mild cheddar cheese
1 t fresh parsley, chopped fine (optional)
½ t dill weed
¼ t garlic powder
½ t salt
1 cup chopped pecans

Mush everything but the nuts together with your hands until it is well combined, shape it into a ball and roll it in the chopped nuts. Cover with plastic wrap; refrigerate at least two hours or overnight and leave out of the fridge a few hours before serving.

Recipe by Veronica Miller

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

One response »

  1. Pingback: Garlic & Chive Pumpkin Cheese Ball | Veronica's Cornucopia

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