White Cheddar And Chive Cheese Ball Recipes

THE BEST CHEESE BALL RECIPE {15 MINUTE!}

Steps:

• In a medium bowl combine cream cheese and sour cream. Mix it well until creamy and well combined.
• Add the seasoning garlic powder, pepper, and salt; mix to combine.
• Gently fold in the roasted pepper and green onions followed by cheddar cheese.
• Transfer the cheese mixture to a clean wrap and form the cheese mixture like a ball shape and refrigerate for 15 minutes.
• To a parchment paper, add the chopped pecans with a few green onions. Transfer the cheese ball to the parchment paper and coat them well with the pecan pieces.
• Serve the cheese ball with the crackers.

WHITE CHEDDAR AND CHIVE CHEESE BALL

Steps:

• Instructions Place the first six ingredients in a food processor; cover and process until mixture is combined. Add 1/4 cup sunflower seeds, chives and pepper. Cover and pulse until mixture is blended. Transfer to plastic wrap; shape with wrap into a ball. Wrap in plastic wrap. Refrigerate for at least 30 minutes or until firm. Roll cheese ball in remaining sunflower seeds. Serve with crackers and vegetables.

WHITE CHEDDAR AND CHIVE CRACKERS RECIPE BY TASTY

Steps:

• Add the flour, salt, and baking powder to the bowl of a food processor. Pulse a few times to combine. Add the butter and cheddar and pulse until well combined and the consistency is crumbly, with the butter and cheese broken down to uniform pieces throughout. Add the chives and red pepper flakes and pulse to combine.
• Add 3 tablespoons of ice water, 1 tablespoon at a time, and pulse until the dough comes together. It should hold together on its own but crumble when you press it between 2 fingers. If the dough is still too dry, add more water, 1 teaspoon at a time, until the desired texture is reached.
• Turn the dough out onto a lightly floured surface and shape into a disc, then wrap in plastic wrap. Transfer the dough to the refrigerator to chill for 30 minutes. Set 2 baking sheets in the refrigerator to chill while the dough is resting.
• Preheat the oven to 350°F (180°C).
• In a small bowl, whisk together the egg and 1 tablespoon cold water. Set aside.
• On a lightly floured surface, roll out the dough to ⅛-inch thick, pinching together any cracks around the edges. Using a 2-inch leaf and/or star cutter, punch out as many crackers as you can. Gather up the dough scraps and roll out again, repeating the process up to 3 times.
• Line the chilled baking sheets with parchment paper, then transfer the crackers to the pans. Brush the crackers with the egg wash.
• Bake the crackers for 20-22 minutes, or until golden brown. Let cool completely, then store in an airtight container at room temperature (with a silica packet inside to absorb excess moisture) for up to 5 days.
• Enjoy!