Prep Time::10 mins
Additional Time:: 1 hr
Total Time:: 1 hr 10 mins
Servings::10
Yield::1 (20-ounce) cheese ball
Ingredients
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1 (8 ounce) package cream cheese, at room temperature
1 ½ cups shredded extra-sharp Cheddar cheese, divided
1 cup shredded pepper Jack cheese
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce (such as Tabasco®)
1 tablespoon chopped fresh flat-leaf parsley
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 cup spicy cheese-flavored cornmeal snack (such as Cheetos® Flamin' Hot)
Directions
Beat cream cheese, 1 cup Cheddar cheese, pepper Jack, mayonnaise, Worcestershire, hot sauce, parsley, onion powder, and garlic powder with an electric mixer on low speed until creamy, about 1 minute. Beat in remaining 1/2 cup Cheddar until just combined, about 15 seconds.
Place a large piece of plastic wrap on a clean work surface. Place cheese mixture in the center of the plastic wrap. Pull up edges of the plastic wrap to shape the mixture into a ball. Refrigerate until firm, at least 1 hour or overnight.
Crush snack chips and place in a shallow dish. Unwrap the cheese ball and roll in crushed chips, pressing gently to coat. Serve immediately.
Cook's Notes:
It is best to buy blocks of cheese and shred yourself for this recipe as they tend to blend better than pre-shredded, resulting in a creamier mixture.
Cheese ball can be made up to 3 days ahead; roll in crushed Cheetos just before serving.