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