Who Dey Cheese Ball

 

Who-Dey Cheese Ball-Karri Perry

16 ounces cream cheese (2 bricks)

1/2 cup sour cream

2 green onions chopped

1 teaspoon Worcestershire 

1 teaspoon hot sauce

1 1/2 cup shredded sharp cheddar cheese

1/2 tsp garlic powder 

1/4 tsp salt

1/2 tsp pepper 

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For coating the Cheeseball:

1 Tablespoon Everything Bagel Seasoning

2 tsp poppyseeds

1/4 Cup reserved shredded  cheddar

Whip softened cream cheese for 30 seconds, add sour cream, hot sauce and Worcestershire sauce-mix to combine. Fold in the spices, onion and cheese.

Create 1 large or two medium sized cheese balls.

Place cheese mixture onto a medium piece of plastic wrap. Bring the edges of the wrap together and form a ball. Refrigerate for an hour or longer to firm it up.

Place the chilled rounded cheeseball on a plate, sprinkle with the shredded cheese and Everything Bagel seasoning. Roll the cheeseball in the spices and cheese to cover all sides.  Serve or cover with plastic wrap and refrigerate until ready to use. The flavors build and develop the longer it’s refrigerated.

Serve with crackers and fresh vegetables.

Feel free to add ingredients or omit others… make it your own.  

Fun adds:

Cooked Bacon

Toasted chopped nuts

Rosemary 

Dried cranberries/goat cheese

Smoked cheeses

Dill

Pimentos-drained

Welcome to the Jungle Dessert Dip

“Welcome To The Jungle” Dessert Dip-Karri Perry

1  8-ounce cream cheese brick softened

3 cups store-bought whipped topping

1 small box instant vanilla pudding 

1 Tablespoon (plus extra for the top)-orange and black sprinkles

((1-4 Tbs cream or milk to thin dip if necessary))

With a mixer, whip the softened cream cheese for 30 seconds. Add in the whipped topping, and pudding mix.  Mix on low for an additional 30 seconds or until combined. Fold in the 1 Tbs of sprinkles. Thin with milk or cream if needed.

Place dip in a small serving bowl-refrigerate for 1-3 

hours. 

Top with extra sprinkles. Serve with animal cracker cookies.