Olympic Cheese Ball Recipe

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Olympic Cheese Ball Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


Although normally served before a main course, appetizers also make ideal finger food for parties and entertaining. You may also like to create a whole meal beased on selection of different appetizers.

These appetizers are part of our collection of over 60,000 recipes.

If you are looking for other appetizers, you can find more information on the sites listed below:

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Olympic Cheese Ball

 

Ingredients

2 (5-ounce) jars of kraft roka
1 blue
1 cheese spread
2 (5 ounce) jars old english
1 cheese spread
2 (8-ounce) packages cream
1 cheese, softened
2 tbsp chopped onion, fresh or
1 dried
1/2 tsp seasoned salt
1 tsp worcestershire sauce
1 cup pecans, finely chopped
1 jalapeno, chopped fine
1 paprika, cayenne or parsley
1 for garnish
1 crackers



 

Preparation

Mix cheeses, onion, salt and Worcestershire, blending thoroughly.
Fold in pecans and jalapeno.

Place cheese mixture in round-bottom foil-lined bowl and press down
to make a firm half-sphere. Chill overnight.

About 1 hour before serving, remove from refrigerator to soften. Place
plate over bowl, invert and gently loosen cheese ball from foil.
Garnish with paprika, cayenne or parsley, if desired. Serve with
crackers. Makes 12 to 16 servings.

Per serving: Calories 187 Fat 19g Cholesterol 41mg Sodium 275 mg
Percent calories from fat 87%

Source: Tina Larimer, Dallas Dallas Morning News 7/17/96 Typos by
Bobbie Beers

 

 

Servings: 4

 

 

 

 


 

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