Saturday, January 31, 2009

Cranberry-Blue Cheese Ball (Kathleen)

4 ounces sharp white cheddar cheese, cut into cubes (I use shredded Hunter Cheddar)
1 8-ounce hunk reduced-fat cream cheese, softened
4 ounces crumbled blue cheese
1 6-ounce bag sweetened dried cranberries

Place cheddar cheese in the bowl of a food processor fitted with a metal blade. Pulse until cheese is coarsely chopped. Add remaining ingredients and process until well combined. Lay a large piece of plastic wrap on a flat surface. Scoop cheese mixture out onto plastic wrap, gather up the corners of the plastic wrap and form into a ball. Refrigerate overnight. Let sit at room temperature 30 minutes before serving.

This makes a HUGE cheeseball. I normally halve the recipe unless I'm making it for a sizable crowd.

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