BEER CHEESE BALL
This savory creation is a blend of creamy cheeses, carefully chosen to maximize flavor without breaking the bank.
Ingredients
- 16 ounces sharp cheddar cheese cut into 1/2-inch cubes
- 4 ounces cream cheese at room temperature
- 1 tablespoon Worcestershire sauce
- 1 small garlic clove finely minced
- ¼ teaspoon kosher salt
- ⅔ cup lager beer, non-alcoholic beer, cider, or white wine
Instructions
- Place cheese in a food processor; pulse until crumbled, about 1 minute. This creates a better texture than shredding.
- Add cream cheese, Worcestershire, garlic, and salt.
- While continuing to process, gradually add beer until mixture is smooth and spreadable.
To make a pumpkin shape
- Double wrap the cheeseball in plastic wrap and form into a round shape.
- Take four large rubber bands and space them evenly around the ball to make impressions like a pumpkin.
- Refrigerate until firm.
- For a stem, press a bell pepper stem into the top.
Notes
This makes one rather large cheeseball, so I suggest dividing it into two.
Nutrition
Calories: 146kcalCarbohydrates: 2gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 36mgSodium: 258mgPotassium: 43mgFiber: 0.004gSugar: 0.5gVitamin A: 380IUVitamin C: 0.2mgCalcium: 209mgIron: 0.1mg
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