Taco Cheese Ball
Prep time: 
Total time: 
Yield: 1 cheese ball, 8 servings
 
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
  1. Use a handheld electric mixer (or a stand mixer) to beat together all ingredients except 1 scallion (to be reserved for topping).
  2. 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.)
  3. Right before serving, sprinkle the remaining scallion on top.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/taco-cheese-ball/