A number of you have requested the cheese ball recipe. The nice thing about it is that you can blend it in Cuisenart for a dip or you can make it into 3 nice size cheese balls and freeze for future use. It does not stay as garlicky but it is still very tasty. Here's my doctored up recipe for Matha Stewart's Old Farmhouse Chutney Cheese Ball:
Old Farmhouse Chutney Cheese Ball
Serves 12 to 20
16 ounces cream cheese, room temperature
1/2 cup any chutney- I use a whole jar of Trader Joe’s mango chutney
1/4 cup finely chopped scallions, white and pale-green parts
1 medium clove garlic, minced
1/2 cup shredded Colby cheese
1/2 cup shredded Monterey Jack cheese
Salt and freshly ground black pepper
1+ cup coarsely chopped pecans
Thinly sliced Granny Smith apple, for garnish
In a medium bowl, combine cream cheese, chutney, scallions, and garlic.
Stir until well blended.
Add Colby and Monterey Jack cheese, and stir to combine; season with salt and pepper. (don't skip this part)
Form into a lg. ball or 3 smaller one's, and roll ball in pecans.
Garnish with apple, and serve. Keeps well.
Tastes even better after a day or so.
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