Chutney Cheese Balls

Chutney Cheese Balls Enlarge Image
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10 users rated this recipe an average rating of 4.0
Makes:
16 servings
Yields:
2 cheese balls (or 4 smaller cheese balls)
Prep:
30 mins
Chill:
2 hrs
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Chutney Cheese Balls

Ingredients
2
8 ounce packages cream cheese, softened
1/2
cup desired-flavor chutney
1/4
cup finely chopped green onions
1
clove garlic, crushed
 
dash of salt and pepper
4
ounces Colby cheese, shredded (1 cup)
4
ounces Monterey Jack cheese, shredded (1 cup)
1/2
1/2
cup snipped dried apricots
2
tablespoons snipped fresh flat-leaf Italian parsley

Directions

  1. In large bowl combine the cream cheese, chutney, green onions, and garlic. Season to taste with salt and pepper. Beat with electric mixer on medium until combined. Fold in Colby and Monterey Jack cheeses. Divide mixture in half and chill at least 2 hours until firm enough to handle. Shape into balls.
  2. In shallow dish combine the pecans and apricots. In another shallow dish combine the pistachio and parsley. Roll one ball in pecan and apricots mixture to completely coat. Roll remaining ball in the pistachio and parsley mixture to completely coat. Cover lightly; chill until ready to serve. Makes 16 servings.

Nutrition Facts

(Chutney Cheese Balls)
    Per serving:
  • 228 kcal cal.,
  • 18 g fat
  • (9 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 44 mg chol.,
  • 264 mg sodium,
  • 10 g carb.,
  • 1 g fiber,
  • 8 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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