Cheese Ball for the Win!
Where did cheeseballs go?
Back in the 60s and 70s, cheeseballs were all the rage. Then in the very foodcentric 80s and 90s they became a thing of the past. I find that shameful.
I say bring them back, all the way back, disco balls and everything. A cheeseball on your party buffet is the perfect little bite.
Why I love them.
First off, they scream party. You see a cheeseball and you know it is going to be a fun time. Secondly, they are easy to make and can be prepared ahead of time. Thirdly, they are yummy!
This is a cheeseball that I first saw Clinton Kelly make on The Chew. I have played with it a bit over the years and I think you should give it a go.
Bon Appetit!
Mango Chutney Cheese Ball
A fun and festive cheeseball worthy of your holiday party.
Ingredients
- 2-8 ounce packages cream cheese, softened
- 4 tablespoons sour cream
- 1/2 cup currants
- 1/2 cup toasted pecans, chopped
- 1/2 cup scallions, (thinly sliced)
- 1 tsp ground curry powder
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/3 jar your favorite mango chutney
- 1 cup shredded sweetened coconut flakes
Instructions
- In a large bowl, add the cream cheese and sour cream. Mix to combine. Add the currants, pecanss, scallions, curry powder, salt, and pepper. Stir to combine.
- Lay out a sheet of plastic wrap. Transfer cheese mixture to the plastic. Use the plastic wrap to form into a ball. Place in refrigerator for at least 30 minutes.
- Remove cheese ball from refrigerator and unwrap plastic wrap. Transfer cheese ball to a platter. Pour chutney over the cheese ball to cover. Sprinkle coconut flakes on the cheese ball to cover. Serve with rice crackers.
Notes
Serving with rice crackers is key to the flavor. They are also gluten free for your guests.