I have the extreme honor of guest posting on The Vintage Mixer this week. It’s owner and my dear friend, Becky, is traveling the globe and has invited me to post a recipe for all of you. I usually blog at Food Finery and tweet from @foodfinery.
Food Finery’s Cheese Ball
2 8 ounce packages cream cheese
3 Tablespoons finely chopped green onion
2 cloves minced garlic
1/4 cup mayo
1 cup freshly grated Parmesan cheese
1/2 teaspoon fresh oregano
1 teaspoon salt
freshly ground pepper (I love red peppercorns in this ball)
2 cups slivered almonds
Allow the cream cheese to come to room temperature. Combine the cream cheese, onion, garlic, mayo, Parmesan cheese, oregano, salt and pepper in the bowl of a stand mixer and beat to an even, creamy consistency. Scrape down the sides of the bowl, give it another few turns then scrape out onto a sheet of plastic wrap. Form a ball and wrap tightly. Place in a small, deep bowl, to help retain the ball shape and refrigerate at least 3 hours (overnight is BEST).
Remove from refrigerator, unwrap and turn out onto a plate covered in the 2 cups of almond slivers. Roll the ball around the almonds, pressing with your hands to cover the ball in the nuts. Place on your serving platter and surround with your favorite crackers.