I have been making this deliciously addictive cheddar cheese appetizer for years.
I make it either as a cheeseball rolled in parsley or nuts, or simply served in a nice bowl to spread on crackers. (I love pretzels dipped in it as well).
My sister gave me the recipe so many years ago neither of us remember where it came from. However, it seems everyone loves it!
I took the one in the above photo recently to a holiday party, and realized I had never posted the recipe so here it is…
English Mustard Cheeseball (source unknown)
Ingredients
8 ounces cream cheese, room temperature
½ to ¾ cups good quality grated sharp white cheddar cheese, room temperature
¼ to ½ teaspoon crushed garlic (depending on your taste)
½ jar Grey Poupon Country Dijon Mustard
To make
Put all ingredients in a food processor fitted with the metal blade.
Blend thoroughly.
Place mixture on waxed paper to aid in molding into a log shape or a ball. Roll in toasted chopped pecans or walnuts or fresh chopped parsley. (You may need to chill it first to make it easier to roll).
Refrigerate overnight.
You can definitely make it ahead as it keeps well in the fridge.
The recipe can easily be doubled for a crowd, so it might be something to consider if you are entertaining on Super Bowl Sunday!