Recipe by Art Walker
"This recipe can also be made with fat-free equivalents of cream cheese, shredded Cheddar and salad dressing to reduce the amount of calories. Serve with your favorite crackers."
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bacon - cooked and crumbled
shredded sharp Cheddar cheese
chopped fresh parsley
This was my first time to make a cheese ball. I was pleased over-all, but it was REALLY hard to get it into a ball shape. Maybe it's just me, but it was sooooo gloopy that I could barely get it together and roll it in the parsley. I do think it needs more flavor--garlic and herbs. Ironically I liked it better the same day I made it, not the next day. The sweetness of the french dressing had permeated the flavor by the next day and I am not into that flavor combo. I may make it again if I know it will be eaten the same day, and with the addition of some ranch (or Italian) dressing mix.
This is a very tasty combination of ingredients. The sweetness from the dressing works well with the salty bacon. I made half this recipe as I only needed a small cheese ball. The mixture is very soft at first. I wrapped the ball in plastic wrap and refrigerated it for about an hour before rolling in the parsley and nuts.
Good, easy and minimal ingredients. I'll make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Country French Cheese
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 210
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