This is a super yummy cheese ball recipe. I make it for Thanksgiving and Christmas as well as any other time I need a yummy appetizer.
For the web, I simply spread some cream cheese on a plate and then used pieces of red pepper to make a web. The eyes were made with slices of cucumber and then slices of carrot, glued on with cream cheese. The mouth is another piece of red pepper. For the legs I took a stalk of celery and split it lengthwise. Then I cut it about half way through in the middle and then carefully bent it, being careful not to let the stringy fibers break.
Ranch Cheese Ball
- `1/2 c. prepared double strength milk recipe ranch (This means mix together 1/4 c. milk, 1/4 c. mayo, and 1 1/2 Tbsps ranch dressing powdered mix)
- `8 oz. finely shredded cheddar cheese (room temp) Be sure to shred your own as it has much more flavor. I use sharp cheese or extra sharp cheese.
- `8 oz. cream cheese (softened)
- `3-5 oz. toasted sliced almonds, or any other nut you like, toasted and chopped.
Directions: Mix salad dressing and cream cheese with mixer. Add cheddar and mix well. Scrape down sides of bowl so mixture is all together in bottom. Cover and freeze 30 minutes. Shape into ball and roll in almonds. Wrap tightly in plastic wrap and refrigerate until firm. Serve with your favorite crackers. Note: 8 times this recipe will make 10 good-sized cheese balls for Christmas gifts. You could also shape into a log shape.
Serve with crackers. I added in some veggies for our Halloween dinner to try to get some vegetables in.