Peppered Herb Cheese Ball

Need a good low-glycemic appetizer?

Peppered Herb Cheese Ball

3 TBS snipped fresh chives
3 TBS snipped fresh basil
2 TBS snipped fresh parsley
1 8-ounce package low fat cream cheese, softened
4 ounces goat cheese
1/4 to 1/2 tsp cracked black pepper
1 clove garlic, minced
Assorted crackers, celery

1. In a shallow dish combine 1 tablespoon of the chives, 1 tablespoon of the basil, and the parsley; set aside.
2. In a medium bowl beat cream cheese and goat cheese with an electric mixer on medium speed until smooth. Beat in remaining 2 tablespoons chives, remaining 2 tablespoons basil, the pepper, and garlic. Form into a ball.
3. Roll ball in herb mixture. Wrap and chill cheese ball for 4 to 24 hours.

Servings: 24 TBS.

Dried Beef Cheese Ball: Prepare as above, except omit basil and parsley. Beat 2 ounces chopped dried beef, 3 tablespoons snipped fresh chives, and 1 teaspoon caraway seeds into cheese mixture. Serve with crisp rye crackers.

Italian Cheese Ball: Prepare as above, except substitute fontina cheese for the goat cheese and beat 2 ounces hard salami and 2 tablespoons finely chopped roasted red sweet pepper into the cheese mixture. Serve with sour dough baguette slices.


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