Blue Cheese Ball With Walnuts

Blue Cheese Ball http://twocooksonepot.com

This blue cheese ball comes from a family recipe that goes back as far as I can remember. It’s been such a tradition that even my own children consider this a standard dish at Christmas parties and get togethers with family.  Perhaps because of the green and red bell peppers, but I’ve even had it at Fourth Of July get togethers and replaced the green bell peppers with blue berries for a more patriotic look. Serve with your favorite crackers and you’ll have a hit on your hands. Of course you must enjoy blue cheese to appreciate this appetizer. In our family that’s not a problem, when our youngest daughter was just three she enjoyed eating blue cheese, full strength, which so surprised me to say the least. She definitely was not switched at birth.

Now, there are several types of blues to choose from and it really doesn’t matter so long as it’s a favorite of yours. Here also you can add more or less garlic powder as to taste, add different combos and make it your own, have fun with it!

4-5 oz. blue cheese
8 oz. cream cheese
1 teaspoon garlic powder,
1/2 of a green bell pepper, chopped fine
1/2 of a red bell pepper, chopped fine
Salt to taste
1/2 cup finely chopped walnuts, toasted

Cream your blue cheese and cream cheese together until well mixed. This is achieved best if    both are at room temperature, or you can put in your microwave for just enough time to soften. As each microwave can vary use your own judgement.

Add the garlic powder, red and green bell peppers, and salt. Stir well, form into a ball and wrap in plastic wrap and refrigerate until cold and firm.

Meanwhile prepare your walnuts and toast @ 400 degrees until brown and the aroma is released. Set aside until cheese ball is firm enough to roll in the nuts. Then place finished cheese ball on a plate, cover and refrigerate until you’re ready to serve.

bleu cheese ball http://twocooksonepot.com

Let this sit out at room temperature for about 20-25 min prior to eating so cheese can soften and is more spreadable.