Cheese Ball Recipe

Ingredients

	2 8oz boxes of cream cheese, low fat is fine
	1 1lb bag of sharp cheddar, finely shredded
	1 1oz packet of Hidden Valley Ranch Dips mix
	1 small bag slivered almonds, optional


Instructions


Let the cream cheese sit out to room temperature, at least an hour. Lay out two pieces of wax paper, maybe 12x12. In a medium mixing bowl put the cream cheese, the entire bag of finely shredded sharp cheddar cheese and the packet of Ranch seasoning. Using your hands, mix well. I strongly recommend using disposable gloves.


Once all ingredients are thoroughly mixed divide the mixture and form into two balls. If you are using almonds divide the bag between the two pieces of wax paper (before you get your hands in the cheese mixture) and gently roll each ball until the almonds cover most of the outside of each ball. Wrap each ball in the wax paper it is sitting on and seal each in a zip lock. You can store one in the refrigerator and the other in the freezer for later use. Let the ball sit in the refrigerator at least 4 hours to overnight before serving.


One cool thing about this recipe is that you can use any type of finely shredded cheese that you want. In the picture I used both sharp cheddar and parmesan cheese. I did not roll in almond slivers because the Husband does not like them with his cheese.


Another cool thing is you can vary the Hidden Valley Dips seasoning packets using half and half. The HV Dill and Green Onion are both awesome. My recent batch is half Ranch and half Green Onion.


Serving Suggestions

Serve with crackers

Originally Submitted 11/21/2017

0 Out of 5 from 0 reviews

You can add this Cheese Ball recipe to your own private DesktopCookbook.

Popular Categories



	Contact Us \| Help \| About Us Copyright Complaints \| Advertise with Us \| Privacy Policy \| Terms of Use Copyright © 2002 - 2020 DesktopCookbook. All rights reserved. Site Owned by Integrated Sales Resources, LLC.