How to make garden herb cheese balls

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Want to bring the flavors of your garden together in one delicious appetizer? These garden herb cheese balls are just right for celebrating spring or serving at nearly any kind of event or function. The bright flavors of dill, chives and parsley stand out through the cream cheese, while the sliced almonds on the outside provide a satisfying crunch.
Of course, with so many herbs available, how do you know which to choose? Frankly, any combination of herbs would work well in this recipe. Just don't add too much of one herb or another, which could start to overpower the dish. Using equal amounts of each herb will ensure a balanced flavor. Choose a low-fat version of cream cheese to make the appetizer healthier.
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Cooktop Cove
Garden Herb Cheese Balls
4 to6
10 minutes
0 minutes
70 minutes
1-1/2 8 oz. packages cream cheese, softened
1 cup shredded cheddar cheese
2 tablespoons minced dill
2 tablespoons minced chives
2 tablespoons minced flat leaf parsley
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional)
1 tablespoon milk (optional)
Kosher salt and freshly ground black pepper
1 cup sliced almonds or crushed pecans
In a large mixing bowl, add the cream cheese and the cheddar cheese. (Using the cream cheese as close to room temperature as possible will make combining ingredients easier.)
Blend the cheeses together with a hand mixer until well-combined.
Add all other ingredients, except the sliced nuts, to the mixing bowl. Carefully fold together all the ingredients until everything is well-incorporated.
Season with salt and pepper.
Shape the cheese mixture into a bite-size ball shape. Repeat until all of the mixture is used.
Fill another bowl with almonds or pecans.
Gently roll the ball in the crushed nuts. Make sure the nuts fully cover the balls.
Return the balls back in the mixing bowl, cover with plastic wrap and place in the fridge.
Allow cheese ball to set in the fridge for at least one hour.
Place a coated cheese ball on a serving dish, garnish with extra chives, dill and/or parsley and serve surrounded by a plain or herb-flavored cracker.
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