Recipe by Philadelphia Cream Cheese
"Roasted red peppers and and chopped green onions star in these 2 different flavor cheese truffles. Rolled in chopped pecans and served with crackers, these mini cheese balls make a great holiday appetizer."
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2 (250 g) packages
Philadelphia Brick Cream Cheese, softened
1 (200 g) package
Kraft Double Cheddar Shredded Cheese
Dash cayenne pepper
chopped roasted red peppers
green onions, chopped
1 2/3 cups
Christie Sociables Original Crackers
I make these cheese truffles, and have rave reviews. I used the canned roasted red peppers, drained well, and they are awesome. Best to make the day ahead, so the flavors have time to blend.
Nice, easy appetizer. A couple of suggestions: add 1 t. onion powder, toast the pecans over medium heat and let cool, (really enhances their flavor), and use extra sharp cheddar. As with any cheese appetizer, take these out four hours or so before serving to get top notch flavor.
If I try this again I will make the truffles smaller than suggested, it's a lot of cream cheese! I will also try sun dried tomatoes instead of peppers and more of the cayenne pepper and garlic powder, my truffles turned out a little bland.
These were fantastic! Even my meat and potatoes husband loved them. For a twist, I rolled the roasted pepper batch in smoked paprika. Delish!
These made many more than 24. Next time I would half the recipe. I put each in a mini cupecake paper and they looked very impressive. Almost like mini cheese balls. I would also roll them in other things for a variety.
* Percent Daily Values are based on a 2,000 calorie diet.
Holiday Cheese Truffles
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 166
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