Oh say can you see? There’s nothing better for Fourth of July munchin’ than a great big patriotic cheese ball!
This delicious recipe is so awesome, I call it: “My Cheeseball, ‘Tis of Thee!” It’s got cheese! And mayo! And BACON! Pipe the top any way you like, as long as you do it in red, white, and blue. Grab your crudités and crackers of choice and you’re ready for a USA-themed partay! Recipe below.
This one's a web exclusive, you won't see it in my new cookbook! And here's another fun web feature all about my cheeseball obsession!
My Cheeseball, ‘Tis of Thee
Makes 12 or more servings
Pro tip: You want to shred the cheese from a block yourself, do not buy pre-shredded. A block of cheese has kept more of its freshness, fat and flavor.
2 packages (8 ounces each) cream cheese, softened
8-ounce block sharp cheddar cheese, shredded (2 cups)
8-ounce block pepper jack cheese, shredded (2 cups)
5 or 6 strips bacon, cooked and chopped fine (about 1/2 cup)
4 or 5 scallions, white and green parts, sliced thin (about 1/2 cup)
1/3 cup mayonnaise
1 tablespoon Worcestershire sauce
2 containers (12 ounces each) whipped cream cheese spread
Royal Blue gel food color
Tulip Red gel food color
Crudités and crackers
In large bowl, combine cream cheese, cheddar, pepper jack, bacon, scallions, mayo, worcestershire. Stir together well.
Form mixture into a round shape 2 to 3 inches high. Refrigerate, uncovered for one hour.
Divide the whipped cream cheese between 3 bowls, add blue gel color to one, red to a second, stir till you get the color you want. Leave the third bowl white.
With your piping tip of choice, and either one reusable or three disposable piping bags, decorate the outside of the cheese ball as you prefer. As I always say, it doesn’t have to be perfect, it just has to be special.
Chill for another 30 minutes, surround with crackers or crudités and serve to fireworks and flyovers!
Here's the "naked" version, before piping! Oh say you CAN see, the cheese!