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Sunflower Cheese Ball Recipe

Having lived in the Sunflower State all my life, I've loved using sunflower kernels in a variety of recipes. Here, those crunchy kernels coat a creamy cheese spread. —Karen Ann Bland, Gove, Kansas

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Sunflower Cheese Ball Recipe

Prep: 10 min. + chilling

Yield: 20 Servings

10 10

Ingredients

1 package (8 ounces) cream cheese, softened
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
2 cups (8 ounces) shredded cheddar cheese
1/2 cup chopped ripe olives
2 tablespoons minced fresh parsley
1/2 cup salted sunflower kernels
Assorted crackers

Directions

In a small bowl, beat cream and mustard until smooth. Add garlic powder. Stir in the cheese, olives and parsley. Cover and refrigerate for 15 minutes. Shape into a ball; roll in sunflower kernels. Store in the refrigerator. Serve with crackers. Yield: 2-1/2 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 108 calories, 10 g fat (5 g saturated fat), 26 mg cholesterol, 164 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.

Originally published as Sunflower Cheese Ball in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p203