Saturday, February 2, 2013

Chutney Cheese Balls - Weekend Recipe for Super Bowl

The best thing about this recipe is you can make it as hot or as mild as you want by how you choose your chutney.  This is a perfect Super Bowl snack and you can make it the day before and simply pull it out when you need to and serve.  We like to spread this recipe on toasts or french bread slices rather than crackers, but a hearty cracker will work perfectly.  I shared a recipe for a Cranberry Chutney a year or so ago which is wonderful when used in this recipe: Cranberry Chutney.


Chutney  Cheese  Balls
PREP 30 min. CHILL  2 hrs.

16   oz. cream cheese, softened
1/2   cup desired-flavor chutney
1/4   cup green  onion, diced
1  clove garlic, crushed
4     oz. Colby cheese, shredded (1 cup)
4     oz. Monterey Jack cheese, shredded (1 cup)
1/2   cup chopped pecans
1/2   cup snipped dried apricots
1/2   cup chopped pistachio nuts
2    Tbsp. snipped fresh flat-leaf Italian parsley (or 1 1/2 Tbls. dried)

In large bowl combine cream cheese, chutney, green onions, and garlic. Season to taste with salt and pepper. Beat with electric mixer on medium until combined. Fold in Colby and Monterey Jack cheeses. Divide mixture in half and chill at least 2 hours or until firm enough to handle; shape into balls.
In shallow dish combine pecans and apricots. In another shallow dish combine pistachios and parsley.  Roll one ball in pecan and apricot mixture to completely coat. Roll remaining ball in pistachio and parsley mixture to completely coat. Cover lightly; chill until ready to serve. Makes 16 servings.

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