Cotton Butterfly

Wednesday, 9 September 2015

The Most Divine Cheese Ball EVER …


The Most Divine Cheese Ball EVER …

I recently borrowed this yummy recipe from a friend, and then switched up the ratios/volumes!

250g Cream Cheese, diced/cubed {Philadelphia is perfect, but NOT diet/lite or spreadable}
1 Cup Cheese, grated {Edam is perfect}
1 Red Onion, diced
125ml {1/2 Cup} Sweet Chili Sauce {ended up accidentally using half the bottle!!!}
Slivered Almonds

Make the Cheese Ball the night before it is to be consumed!

Leave the Cream Cheese out of the fridge for 2 hours to soften, and then dice/cube.
Grate the Cheese.
Mix in a bowl all ingredients {except the Slivered Almonds}, stir with a wooden spoon until all ingredients combined.
Split the BIG Cheese Ball ingredients into two, as this recipe makes enough for two Cheese Balls.
Spread the Slivered Almonds on to a dinner plate, and then roll the Cheese Ball, until covered entirely with Slivered Almonds.
Place Cheese Ball in a serving bowl, cover with cling wrap, and refrigerate overnight.
Serve with Crackers {the “Peckish” brand is soooo yummy!}, Carrot Sticks, Celery Sticks etc.


I have to admit the last Cheese Ball{s} I made was Friday night, for my S#@$%&Y Party on Saturday. The second Cheese Ball was left in the fridge, and I ended up eating the WHOLE Cheese Ball, along with a WHOLE packet of crackers on Monday night @ midnight.
WARNING … once you start eating the Cheese Ball, it’s very hard to stop!
Enjoy!



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