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Chili Cheese Ball Recipe

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It wouldn't be Christmas at our house without this zippy, well-seasoned cheese ball-my husband's absolute favorite. The family starts asking about it 2 weeks before the holidays! It's also a big hit at Super Bowl parties.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 20 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 piece (4 ounces) Gouda cheese, shredded
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 2 tablespoons dried minced onion
  • 1 tablespoon prepared mustard
  • 3-1/2 teaspoons chili powder, divided
  • 1/2 teaspoon garlic powder
  • 1/2 cup chopped almonds, toasted
  • Assorted crackers

Nutritional Facts

120 calories: 2 tablespoon, 10g fat (5g saturated fat), 26mg cholesterol, 191mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 5g protein .

Directions

  1. In a bowl, beat cream cheese until fluffy. Add the Monterey Jack and Gouda; mix well. Stir in the olives, onion and mustard. Add 2 teaspoons chili powder and the garlic powder. Shape into a ball. Combine almonds and remaining chili powder; roll cheese ball in almond mixture. Wrap tightly in plastic wrap. Refrigerate for several hours or overnight. Serve with crackers. Yield: 1 cheese ball (2-1/2 cups).
Originally published as Chili Cheese Ball in Country Woman Christmas Annual 2005, p24

Sweet Red Wine

Enjoy this recipe with a sweet red wine.


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