This festive cheese ball made with cream cheese, Cheddar and goat cheese will be a hit at any party. Serve with assorted crackers.
Recipe tags: no-beef base, moderate difficulty, main, vegetarian, other
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 Tbsp | olive oil |
| 1 | small onion, diced |
| ½ cup | diced red and green peppers |
| 2 cloves | garlic, minced |
| 2 Tbsp | Better Than Bouillon® Vegetarian No Beef Base |
| 8 oz | plain brick-style cream cheese, at room temperature |
| ½ cup | crumbled goat cheese |
| 3 Tbsp | finely chopped fresh chives |
| 2 Tbsp | lemon juice |
| ¼ tsp | cayenne pepper |
| 1 cup | shredded aged Cheddar cheese |
| 1 cup | chopped toasted pecans |
Directions
Heat oil in skillet set over medium heat; cook onion, peppers, and garlic for 1 minute. Stir in No Beef Base; cook for 3 to 5 minutes or until onions and peppers are very tender. Let cool completely.
Using electric mixer, beat cream cheese, goat cheese, onion mixture, chives, lemon juice and cayenne until light and fluffy. Beat in Cheddar until well blended.
Shape into ball (if mixture is too soft, refrigerate until firm enough to shape). Roll cheese ball in pecans to coat. Cover and refrigerate for 1 to 2 hours or until firm.
Tip: Substitute Better Than Bouillon® Seasoned Vegetable Base for Better Than Bouillon® No Beef Base if desired.