Port Wine Cheese Ball
Serves 20
There’s nothing fancy about this holiday party staple, but my homemade version tastes better than store-bought, and it’s practically effortless.
Be sure to let it come to room temperature — the cream cheese means that this dip is quite stiff when cold.
Ingredients #
- 1/2 lb sharp Cheddar cheese, finely grated
- 8 oz cream cheese
- 1/4 cup Port wine
- 1 tbsp Worcestershire sauce
- 1/4 tsp cayenne pepper
- 1/2 tsp seasoned salt (I use Tony Chachere’s Creole Seasoning)
- 1 cup sliced almonds
Instructions #
Place everything but the almonds in the work bowl of a food processor. Blitz until completely smooth and blended. Use a spatula to scrape the mixture into an airtight container and refrigerate until the mixture is firm, at least 2 hours.
Scoop the cheese mixture out onto a sheet of plastic wrap and form it into a nicely shaped ball. Wrap and refrigerate until ready to serve.
Toast the almond slices in a small saucepan over medium heat for about 4 minutes, stirring frequently, until fragrant and beginning to brown. Spread them out on a large plate or small rimmed baking sheet, and roll the cheese ball over them until it’s evenly covered.
Serve with crackers.