Mom's Nut and Cheddar Ball

by Rachael Ray Show Staff 2:50 PM, September 12, 2013

Aired November 17, 2008

Serves 40 small balls, or 1 large ball for 12 guests

1 8-ounce brick cream cheese
1/4 cup (1/2 stick) butter
3 tablespoons crystallized ginger
A pinch allspice
1/8 teaspoon (2 pinches) ground nutmeg
1 10-ounce package shredded cheddar cheese
1/2 jar (4 ounces) mango chutney, available in condiment aisle or 1/3 cup mincemeat pie filling (available in baking aisle)
1 cup macadamia or cashew nuts
A handful flat-leaf parsley, chopped




Soften cream cheese and butter in microwave for 45 seconds on the "defrost" setting.



Add it to the bowl of a food processor along with the ginger, allspice, nutmeg, cheddar, and chutney or mincemeat. Pulse until combined. Scrape mixture into a glass bowl, cover and chill until firm or overnight.



Before serving, chop nuts in a food processor until coarsely ground. Dump onto a plate and mix with the parsley.



Remove cheese mixture from fridge. One heaping teaspoon of cheese mixture at a time, shape the cheese into balls then roll them in the nut and parsley mixture. Or, as an alternative, form all of the cheese mixture into a large ball or two medium-size balls and coat with nuts.



Serve larger cheese balls as a spread, with assorted crackers and flat breads alongside.