SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

White Cheddar-Poppy Seed Cheese Ball

Serving size: 2 tablespoons Yield: 32
White Cheddar Poppy Seed Cheese Ball
  • 2 8  ounce packages  cream cheese
  • 2  cups  shredded white cheddar cheese
  • 1/2  cup  butter, softened
  • 3  tablespoons  apple juice
  • 1/2  teaspoon  ground mace
  • 1/2  cup  finely chopped red sweet pepper (1 small)
  • 1/3  cup  sliced green onions
  • 1/2  cup  poppy seeds or chopped toasted nuts

1. In a large bowl combine cream cheese, shredded white cheddar cheese, butter, apple juice, and mace. Beat with an electric mixer on medium to high speed until combined. Stir in finely chopped red sweet pepper and sliced green onions. Cover and chill for 4 to 24 hours.

2. Shape mixture into a ball. Place poppy seeds or nuts on a sheet of waxed paper. Roll ball in poppy seeds or nuts to coat. Place on a large serving plate. Cover with plastic wrap. Chill until ready to serve.

3. To serve, let stand at room temperature for 15 minutes. Serve with assorted crackers.

From the Test KitchenTo Make Ahead:
  • Prepare as directed. Cover and chill for up to 48 hours.
Nutrition Facts (White Cheddar Poppy Seed Cheese Ball)
  • cal. (kcal) 115,
  • Fat, total (g) 11,
  • chol. (mg) 31,
  • carb. (g) 1,
  • fiber (g) 0,
  • pro. (g) 3,
  • sodium (mg) 110,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe