Most cheese ball recipes use two cheeses. This version has twenty different cheeses, while only requiring five products. Add bacon, pimento, green onion and toasted walnuts and you have an Extreme Cheese Ball.
16 oz. Cream Cheese
2 tsp. Worcestershire Sauce
1 tsp. Garlic Powder
1 tsp. Hot Sauce
1 cup Sargento® Shredded 4 State Cheddar
1 cup Sargento® Fine Shredded 6 Cheese Italian - Fine Cut
1 cup Sargento® Shredded 4 Cheese Mexican - Fine Cut
1 cup Sargento® Shredded Authentic Mexican - Fine Cut
1/2 cup Diced pimentos, drained
1/2 cup Crumbled bacon
1/2 Green onion, chopped
1/2 cup Chopped walnuts, toasted
In a large mixing bowl, combine cream cheese and next 3 ingredients. Blend on low for 1 minute. Increase speed to medium and beat for 2-3 minutes or until light and fluffy.
Gradually add cheeses ½ cup at a time, blending between each addition until all cheeses are added. Add remaining ingredients. Blend on medium speed until well blended
Spoon mixture into a pile on a large piece of plastic wrap. Wrap plastic around cheese and form into a ball. Refrigerate for 8 hours or overnight.
To serve: Unwrap cheese ball and place in the center of a serving plate. Add assorted crackers or vegetables around cheese ball and serve.