Sunflower Cheese Ball Recipe

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Sunflower Cheese Ball Recipe

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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
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

Nutritional Facts

2 tablespoons: 108 calories, 10g fat (5g saturated fat), 26mg cholesterol, 164mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.

  • 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
  1. In a small mixing 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.
Originally published as Sunflower Cheese Ball in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p203

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