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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Curried Snowball

From Stop and Smell the Rosemary

Ingredients: 

Cheeseball:
8 ounces cream cheese, softened
4 ounces cheddar cheese, shredded (1 cup)
3 Tablespoons dry sherry
1 Tablespoon Worcestershire sauce
¾ teaspoon curry powder
½ teaspoon garlic powder
½ teaspoon white pepper
pinch cayenne pepper

Toppings:
4 to 6 ounces mango chutney
½ cup minced green onions
½ cup finely chopped peanuts
½ cup grated coconut

Recipe directions: 

Combine cheeses, sherry, Worcestershire, curry powder, garlic powder, white pepper and cayenne in a small bowl. Blend well. Line a 2-cup bowl with plastic wrap, leaving a 4-inch overhang. Press cheese mixture into bowl. Fold plastic overhang over top and cover with another piece of wrap. Refrigerate at least 4 hours. (At this point, it may be frozen.)

When ready to serve, unfold plastic wrap and invert onto a serving plate. Spoon chutney over the top. Sprinkle with green onions, peanuts and coconut. Serve chilled with crackers. Yields 2 cups.

Curried Snowball is best made a day or two in advance. If frozen, defrost before putting on the topping.