Garden Vegetable Cheese Ball
"Back in late 1990s-early 2000s, Hickory Farms used to have a great garden vegetable cheese ball (I should know - I worked a kiosk for the holidays a couple of years). Since then, the ball became a spread, and the recipe has totally changed. Craving the cheese ball of old, I looked online. Years of off and on searches, I came across a recipe that is good enough to scratch the itch. I can no longer find the blog in question, so I'm preserving the recipe here for safekeeping, or for other souls that want a good cheese ball filled with veggie goodness. Cook time is the minimal time needed to chill."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (36 g)
- Calories 112.8
- Total Fat - 10.5 g
- Saturated Fat - 4.5 g
- Cholesterol - 23.4 mg
- Sodium - 195.7 mg
- Total Carbohydrate - 2.2 g
- Dietary Fiber - 0.5 g
- Sugars - 1 g
- Protein - 3.2 g
- Calcium - 69.6 mg
- Iron - 0.3 mg
- Vitamin C - 1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Note of conversion - 1 ounce of carrot is half of a medium carrot, peeled, and 1 ounce of celery is 1/2 of a celery rib. 1/2 cup of shredded cheddar is 2 ounces by weight.
Step 2
Soften the cream cheese.
Step 3
Chop the carrot and celery into small chunks. Using a food processor, chop the carrot, celery, garlic, and onion into fine bits. Chop the parsley finely - I use herb scissors to cut the parsley. You can use an knife to achieve this as well.
Step 4
In a stand mixer bowl, add the softened cream cheese, carrot, celery, garlic, onion, parsley, grated sharp cheddar, salt, and pepper. Use the flat beater (paddle attachment) and mix on low speed until thoroughly combined.
Step 5
Form the mixture into a ball and roll in the chopped walnuts to cover. Wrap in plastic wrap and chill in the refrigerator for at least 2 hours before serving to let the flavors meld and the ball to firm up.
Tips
- Plastic Wrap
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