Homemade Cheeseball with Nuts and Crackers
A creamy, tangy cheeseball rolled in chopped nuts and served with crackers.
Servings: 16 people
Ingredients
- 8 ounces Neufchâtel cheese or low-fat cream cheese softened
- 1 cup white sharp cheddar cheese reduced-fat, shredded
- 1/2 tablespoon lemon juice freshly squeezed (about 1/4 lemon)
- 1 teaspoon Tabasco sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher or sea salt
- 2 teaspoons Worcestershire sauce
- 2 scallions sliced (use just the green parts)
- 1/2 cup pistachios coarsely chopped
- 1/2 cup almonds or pine nuts coarsely chopped
Instructions
- Place the Neufchâtel or cream cheese and shredded white sharp cheddar in a food processor and pulse until combined; alternatively, beat together by hand in a bowl until smooth and evenly mixed.
- Add the lemon juice, Tabasco, garlic powder, salt, Worcestershire sauce, and sliced scallion greens to the cheese mixture and process or stir until thoroughly incorporated.
- Form the mixture into a compact ball with your hands. Wrap it in plastic wrap and refrigerate for at least 1 hour to firm up if needed.
- Spread the chopped pistachios and chopped almonds or pine nuts evenly on a plate.
- Unwrap the chilled cheeseball and roll it on the plate of nuts until the outside is evenly coated.
- Return the cheeseball to the refrigerator, covered, for 1–2 hours to firm fully, then serve with crackers and a cheese knife.
Equipment
- food processor or mixing bowl and spoon
- Measuring cups and spoons
- Plastic Wrap
- plate for nuts
- knife for slicing scallions
- cheese knife and serving platter
Notes
- Use reduced-fat cheeses as noted if desired.
- Chill the ball well so it holds its shape when rolling in nuts.
- Slice scallion greens thinly for best texture.
- Coarsely chop nuts so they adhere well to the cheeseball.