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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 cup chopped pecans
- 1/2 cup snipped dried apricots
- 1/2 cup chopped pistachio nuts
- 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)
- Servings Per Recipe 16,
- cal. (kcal) 228,
- Fat, total (g) 18,
- chol. (mg) 44,
- sat. fat (g) 9,
- carb. (g) 10,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 0,
- fiber (g) 1,
- sugar (g) 8,
- pro. (g) 6,
- vit. A (IU) 729,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 264,
- Potassium (mg) 164,
- calcium (mg) 141,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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