Try this Parsley Cheese Ball recipe, or contribute your own.
Suggest a better descriptionPut cream cheese and olives into blender container. Cover; blend at high speed until well mixed. Add sherry and Worcestershire sauce. Cover; blend at high speed until smooth. Add cheddar cheese and seasoned salts. Cover; blend at high speed until smooth. If necessary , stop blender during processing and push ingredients toward blades with rubber spatula. Turn mixture onto aluminum foil or waxed paper. Refrigerate several hours or overnight. About 30 minutes before serving time, put parsley sprigs into blender container. Cover; blend at medium speed until finely chopped. Empty onto waxed paper. Shape cheese mixture into ball; roll in parsley to coat competely. Serving suggestion: Serve with crackers or small rye bread slices. Makes one 3-inch ball
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 81 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4703.2mg | 162 % | |
Potassium 234.2mg | 6 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 6.8g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 81
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