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Tricolor Peppercorn Cheese Ball

Yield: one 1-1/4-cup cheese ball
Prep 25 mins Chill 20 mins Stand 30 mins
Tricolor Peppercorn Cheese Ball
  • 1 8  ounce package  cream cheese
  • 1  teaspoon  pink peppercorns
  • 1  teaspoon  green peppercorns
  • 1  teaspoon  black peppercorns
  • 1  small clove garlic, minced
  • 1  teaspoon  caraway seed, crushed
  • 1/4  cup  finely snipped fresh chives
  • 2  tablespoons  snipped fresh dillweed
  • 1  teaspoon  Worcestershire sauce
  • 1  teaspoon  finely chopped parsley
  •  Crackers

1. Bring cream cheese to room temperature.

2. Place pink, green, and black peppercorns in a blender container; cover and blend until finely ground. Set aside.

3. Beat together cream cheese, garlic, caraway seed, chives, dillweed, and Worcestershire sauce in a medium bowl with an electric mixer until well combined.

4. Shape into a ball and cover with plastic wrap. Chill 20 minutes. Remove ball and roll in ground peppercorns. Sprinkle with chopped parsley. Serve with crackers. Makes one 1-1/4-cup cheese ball.

Nutrition Facts (Tricolor Peppercorn Cheese Ball)
  • cal. (kcal) 42,
  • Fat, total (g) 4,
  • chol. (mg) 13,
  • sat. fat (g) 3,
  • carb. (g) 1,
  • pro. (g) 1,
  • sodium (mg) 37,
  • Percent Daily Values are based on a 2,000 calorie diet

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