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Sherried Cheese Ball

From Lynne Wilson


8 oz. medium sharp cheddar cheese, grated
8 oz. cream cheese, softened
2 oz. blue cheese
3 Tbsp. butter, softened
1 tsp. Worcestershire sauce
1 tsp. dry mustard
¼ tsp. garlic powder
1-2 Tbsp. sherry (or to taste)
½ cup fresh parsley, chopped


Blend all ingredients, except the parsley, in a large bowl with an electric mixer or food processor. When smooth, chill until firm. Form into a ball and roll in chopped parsley. Serve with crackers.