Benedictine Cheese Ball
This Benedictine Cheese Ball is a riff on the traditional cucumber dill spread that is eaten all over Kentucky, especially at the Derby!
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Servings: 8 servings
Ingredients
- 12 ounces cream cheese softened
- 1 cup mozzarella cheese shredded
- 1 tablespoon mayonnaise
- 1/4 cup onion grated fine
- 3/4 cup cucumber peeled, diced fine
- 1/4 teaspoon dill fresh, chopped fine
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 dashes Tabasco hot sauce
- 1 drop green food coloring
- Fresh chopped dill and parsley to coat the outside of the cheese ball.
Instructions
- In a mixing bowl, add the cream cheese, mozzarella, onion, cucumber, dill, salt, and pepper.
- Combine until mixed.
- Roll into a ball and wrap in plastic wrap.
- Chill for 30 mins to 1 hour.
- Remove from fridge when ready to serve.
- Coat with more dill and parsley.
- Serve cold with lots of crackers and toasts!
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Notes
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving: 1 | Calories: 223kcal | Carbohydrates: 4g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 340mg | Sugar: 2g