You are here

Parsley Cheese Ball

  Cream cheese 3 Ounce, cubed and softened (1 Package)
  Pitted ripe olives 6
  Dry sherry 3 Tablespoon
  Worcestershire sauce 1⁄2 Teaspoon
  Sharp cheddar cheese 1⁄2 Pound, cubed
  Onion salt 1 Dash
  Garlic salt/Powder 1 Dash
  Celery salt 1 Dash
  Parsley sprigs 1⁄2 Cup (8 tbs)

Put cream cheese and olives into blender container.
Cover; blend at high speed until well mixed.
Add sherry and Worcestershire sauce.
Cover; blend at high speed until smooth.
Add cheddar cheese and seasoned salts.
Cover;, blend at high speed until smooth.
If necessary, stop blender during processing and push ingredients toward blades with rubber spatula.
Turn mixture onto aluminum foil or waxed paper.
Refrigerate several hours or overnight.
About 30 minutes before serving time, put parsley sprigs into blender container.
Cover; blend at medium speed until finely chopped.
Empty onto waxed paper.
Shape cheese mixture into ball; roll in parsley to coat completely.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1254 Calories from Fat 849

% Daily Value*

Total Fat 105 g161.9%

Saturated Fat 56.5 g282.3%

Trans Fat 0 g

Cholesterol 333.5 mg111.2%

Sodium 2505.8 mg104.4%

Total Carbohydrates 12 g4%

Dietary Fiber 0.99 g4%

Sugars 3.2 g

Protein 62 g123.9%

Vitamin A 120.1% Vitamin C 67.1%

Calcium 172.7% Iron 12.9%

*Based on a 2000 Calorie diet

Parsley Cheese Ball Recipe