Aldi-licious Recipe Series: Cheeseball Three Ways

 

Heather joins us with another post in her series Aldi-licious here at Simply Frugal Living. Heather’s recipes feature ingredients purchased exclusively from Aldi!

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Cheeseballs are a very festive appetizer to serve at this time of year. They are surprisingly easy to make and can even be made ahead of time and frozen. I have used this recipe for years and everyone loves it. You can make three large cheeseballs as the recipe directs, or you can divide it up into six smaller cheeseballs and freeze half for another time. All the ingredients below can be found at Aldis. However, if you shop at other stores, get creative and try one of the other suggestions.

 

Cheeseball Three Ways

(adapted from Martha Stewart)

 

Base Recipe:

1/2 cup (1 stick) butter, softened

3 packages cream cheese (8 ounces each)

2 Tbsp. fresh lemon juice

1/2 tsp. salt

1/4 tsp. ground pepper

 

Cheddar Chutney:

8 ounces sharp orange cheddar cheese, finely grated

3 Tbsp. apricot jam

1/2 tsp. curry powder (optional)

about 1 cup dried cranberries

 

Gorgonzola and Walnut:

5 ounces Gorgonzola cheese

1 Tbsp. red onion, finely minced

about 1 cup chopped walnuts

 

Monterey Jack and Olive:

8 ounces monterey jack cheese, finely grated

1/2 cup green olives, chopped

dried parsley

 

Put softened butter, softened cream cheese, lemon juice, salt and pepper into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Divide equally among 3 bowls.

 

Stir cheddar cheese, apricot jam, and curry powder into first bowl. Form into a ball and wrap in plastic wrap. Store in the fridge until ready to use (up to 3 days). Or, freeze for up to 1 month. When ready to serve, roll cheeseball in cranberries.

 

Stir gorgonzola cheese and onion into second bowl. Form into a ball and wrap in plastic wrap. Store in fridge until ready to use (up to 3 days). Or, freeze for up to 1 month. When ready to serve, roll cheeseball in chopped walnuts.

 

Stir monterey jack and olives into final bowl. Form into a ball and wrap in plastic wrap. Store in fridge until ready to use (up to 3 days). Or, freeze for up to 1 month. When ready to serve, roll cheeseball in dried parsley.

 

Other Suggestions: substitute chutney for the apricot jam; substitute Roquefort cheese for the Gorgonzola, substitute goat cheese and scallions for the monterey jack and olives. Use fresh parsley for serving rather than dried. Use toasted pecans in place of walnuts.

 

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Heather is a wife and mother living in the American Midwest. She is a Christian who delights in enjoying God’s beautiful creation, cooking, reading, writing, knitting, and a myriad of other handcrafts. Blackberry Rambles is her place for beauty and inspiration and for recording the normal, everyday things that happen in the life of her family.



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