My friend Carolyn Herr (a remarkable, funny, wise, talented and compassionate woman) came over recently brought over one of the most flavorful cheeseballs I’ve ever had. Ever practical, Carolyn explained it’s made from 3 ingredients and freezes well. She had raided her freezer to bring one along. Would you be surprised to hear that I made it three times in the week after her visit? Of course not. You know me too well.
- 2 pkg. of cream cheese (8 oz.), softened
- 1 pkg. dry Good Seasons Italian dressing mix
- 2-3 Tbsp. Seasoned Pepper (either Lowry’s or McCormick’s)
Mix the cream cheese and the Good Seasons. Roll in the Seasoned Pepper mix (with your gloves on, of course — otherwise, you’re going to lose half the cheeseball when you clean up your hands!) Carolyn told me that she does it somehow by placing the pepper into a plastic container, putting the cheese mixture on top, then tops it with pepper and it pops out completely coated. I can’t figure out how she did that, so I did it the old-fashioned way.
For my next party, I am going to make 2-inch balls with the mixture and roll half in the Seasoned Pepper mixture and half in toasted pecans and parsley (for those poor souls who have not developed a taste for the spicy stuff). I’ll take pics — I promise!