When it comes to food, cheese balls are always the life of the party and you’ll be surprised how much this Taco Cheese Ball actually tastes like tacos!
Ingredients
6 oz (170 g) cream cheese, at room temperature
6 oz (170 g) sharp white cheddar, shredded (I used Cabot Legacy Collection Alpine Cheddar Cheese)
3 scallions, green and white parts, thinly sliced (divided)
2 tablespoons minced roasted red bell pepper
2 tablespoons minced fresh cilantro
1 teaspoon Worcestershire sauce
¾ teaspoon ground chipotle chile pepper (or your favorite chili powder)
½ teaspoon each garlic powder, onion powder, and dried oregano
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 pinch salt
Crackers or sliced bread, for serving
Instructions
Use a handheld electric mixer (or a stand mixer) to beat together all ingredients except 1 scallion (to be reserved for topping).
Roll the cheese mixture into a ball, wrap with plastic wrap, and refrigerate until firm, about 30 minutes. (It should keep wrapped like this in the fridge for up to 5 days before serving.)
Right before serving, sprinkle the remaining scallion on top.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/taco-cheese-ball/