Apple-Cheddar Cheeseball
Prep: 20 minutes plus freezing and chilling • Serves: 12
1 package (8 ounces) shredded sharp Cheddar cheese
1 large Granny Smith apple, cored, 1/2 finely chopped and 1/2 thinly sliced
1/2 cup chopped walnuts
2 tablespoons chopped fresh chives
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
4 rubber bands
1/2 (13.7-ounce) box RITZ Crackers, 1/2 cup finely crushed
1 cup homestyle pretzels
2 fresh curly parsley leaves
1.In large bowl, stir cheeses, chopped apple, walnuts, chives, garlic powder, onion powder and paprika; cover with plastic wrap and freeze 20 minutes.
2.Lay 2 (20-inch-long) pieces of plastic wrap on work surface with long edges overlapping by 2 inches; place cheese mixture in center of plastic wrap. Wrap cheese mixture with plastic wrap to form a ball; place rubber bands, 11/2 inches apart, around cheeseball, overlapping on the top and bottom of the cheeseball to form a pumpkin shape. Refrigerate at least 4 hours or up to overnight.
3.Remove rubber bands and plastic wrap; press crushed crackers onto outside of cheeseball. Place cheeseball on serving platter; insert 1 pretzel through top of cheeseball to create “stem” and garnish with parsley to create “leaves.”
4.Serve cheeseball with remaining sliced apples, whole crackers and pretzels.
Approximate nutritional values per serving:
364 Calories, 27g Fat (9g Saturated), 55mg Cholesterol,
441mg Sodium, 20g Carbohydrates, 1g Fiber, 9g Protein