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Dried Fruit Cheese Ball

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Ingredients

Adjust Servings:
2 (8 ounce) cream cheese, room temp
1/4 cup chopped dates
1/4 cup chopped apricot
1/4 cup chopped prune
1/4 cup chopped raisins
1/2 cup shredded cheddar cheese
1 teaspoon ground coriander
walnuts or pecans, to roll on outside of ball

Nutritional information

2171.8
Calories
1600 g
Calories From Fat
177.9 g
Total Fat
111.7 g
Saturated Fat
558.3 mg
Cholesterol
1700.3 mg
Sodium
107.6 g
Carbs
9.5 g
Dietary Fiber
70.9 g
Sugars
52.2 g
Protein
790g
Serving Size

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Dried Fruit Cheese Ball

Features:
    Cuisine:

    Used regular cream cheese for this, as well as Medjool dates & golden raisins! Also used half mild & half sharp cheddar cheese and pecans, all of which resulted in a GREAT TASTING cheese ball! Went together so easily & everyone thought it was OUTSTANDING! Many thanks for the recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

    • 35 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Dried Fruit Cheese Ball, Another recipe from Jean B in Moorland She brought it to my SIL when they had a wine tasting party this past Dec 07 , Used regular cream cheese for this, as well as Medjool dates & golden raisins! Also used half mild & half sharp cheddar cheese and pecans, all of which resulted in a GREAT TASTING cheese ball! Went together so easily & everyone thought it was OUTSTANDING! Many thanks for the recipe! [Made & reviewed for one of my adopted chefs in this Spring’s PAC], Another recipe from Jean B in Moorland She brought it to my SIL when they had a wine tasting party this past Dec 07


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    Steps

    1
    Done

    Mix Everything Together Except Nuts and Roll Into a Ball.

    2
    Done

    Roll Cheese Ball Into Chopped Nuts (about 1 Cup)of Your Choice, Walnuts or Pecans.

    3
    Done

    Chill Until Ready to Use.

    4
    Done

    Jean Said the Recipe Called For 1- 8 Ounce Pack of Cream Cheese but She Likes to Use 2.

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    Elise Griffin

    Flavor fanatic infusing dishes with bold and aromatic seasonings.

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