Beer Cheese Ball
By America's Test KitchenPublished on July 14, 2011
Time
45 minutes, plus 3 hours chilling
Yield
Serves 15 to 20
Ingredients
2 cups shredded extra-sharp cheddar cheese 8 ounces cream cheese, softened1 garlic clove, minced3 tablespoons beer 1 teaspoon yellow mustard ½ cup crushed pretzels
Before You Begin
You'll need 8 ounces of block cheddar to yield 2 cups of shredded cheese.
Instructions
- COMBINE INGREDIENTS Process cheddar, cream cheese, garlic, beer, and mustard in food processor until smooth.
- SHAPE CHEESE BALL Following Step by Step photo at left, transfer cheese mixture to center of large sheet of plastic wrap and tightly wrap, shaping cheese into rough ball. Refrigerate until firm, about 3 hours. (Cheese ball can be refrigerated for 2 days.)
- COAT CHEESE BALL Once cheese ball is firm, reshape as necessary to form smooth ball. Unwrap and roll in pretzels to coat. Let sit at room temperature for 15 minutes. Serve.
Time
45 minutes, plus 3 hours chillingYield
Serves 15 to 20Ingredients
2 cups shredded extra-sharp cheddar cheese
8 ounces cream cheese, softened
1 garlic clove, minced
3 tablespoons beer
1 teaspoon yellow mustard
½ cup crushed pretzels
Test Kitchen Techniques
Ingredients
2 cups shredded extra-sharp cheddar cheese
8 ounces cream cheese, softened
1 garlic clove, minced
3 tablespoons beer
1 teaspoon yellow mustard
½ cup crushed pretzels
Test Kitchen Techniques
Ingredients
2 cups shredded extra-sharp cheddar cheese
8 ounces cream cheese, softened
1 garlic clove, minced
3 tablespoons beer
1 teaspoon yellow mustard
½ cup crushed pretzels
Test Kitchen Techniques
Why This Recipe Works
We passed on the processed cheese for more flavorful extra-sharp cheddar in our Beer Cheese Balls. To add creaminess and help bind the ingredients, we turned to cream cheese, while crushed salty pretzels provided a golden exterior for the cheese balls. A few hours in the refrigerator ensured that the cheese balls set up perfectly.
Before You Begin
You'll need 8 ounces of block cheddar to yield 2 cups of shredded cheese.
Instructions
- COMBINE INGREDIENTS Process cheddar, cream cheese, garlic, beer, and mustard in food processor until smooth.
- SHAPE CHEESE BALL Following Step by Step photo at left, transfer cheese mixture to center of large sheet of plastic wrap and tightly wrap, shaping cheese into rough ball. Refrigerate until firm, about 3 hours. (Cheese ball can be refrigerated for 2 days.)
- COAT CHEESE BALL Once cheese ball is firm, reshape as necessary to form smooth ball. Unwrap and roll in pretzels to coat. Let sit at room temperature for 15 minutes. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments