Ingredients
-
6
-
1/2
-
1/4
-
1 1/2
-
2
-
2 - 3
-
-
-
-
-
-
-
-
-
Directions
Pepper Swiss Cheese Ball, Pepper complements the nutty flavor of swiss cheese From Land-O-Lakes Cookbook , I forgot to add the stars too! 5 stars! Don’t forget to chill this for at least 2 hours or overnight Can make up to 24 hours in advance Just cover cheese ball in plastic and roll in pepper just before serving I double the recipe because I like one for myself and one for the party! use the whole 8oz block of creme cheese and find that 1/2 cup of sour creme is perfect if doubling recipe If only making single ball use the whole 8oz but you might want to cut down on the sour creme otherwise I find that the ball comes out too wet and not as easy to roll in pepper Buy coarse black pepper instead of grinding your own used to grind my own but would take forever and the taste is just the same with store-bought pepper This will become one of your favorite appetizers for sure! Everyone loves it!, Oppps! Forgot to add the stars! So Yummy!
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Steps
|
1
Done
|
In Small Mixer Bowl Beat Cream Cheese on Medium Speed, Scraping Bowl Often Until Smooth. |
|
2
Done
|
Add Sour Cream and Garlic Salt, Continue Beating Until Well Mixed. |
|
3
Done
|
by Hand Stir in Cheese and Parsley. |
|
4
Done
|
Refrigerate at Least 2 Hours. |
|
5
Done
|
Shape Into Flattened Cheese Ball or Log. |
|
6
Done
|
Roll in Pepper to Coat. |
|
7
Done
|
Store Refrigerated. |
