Spicy Cheddar Cheese Football – Eddie’s Big Game Recipe Swap #2
More than half the fun of Sunday’s big game party can be winning with the most delicious, absolutely super, big game appetizers!
If you host or bring a dish to one of these annual pigskin soirees, you have undoubtedly mastered your appetizer over the years! Here is your chance to share that recipe masterpiece with the rest of us.
What we are looking for are easy and delicious appetizer recipes that have worked for you.
You can leave your recipe in the comments section below. Please include all important recipe information, along with the story behind the recipe, if you would like. You should also include your name and town.
Today's Big Game Recipe is courtesy of Jeff from Galloway...
Jeff's Spicy Cheddar Cheese Football...
Serves ten, prep time 20 minutes, allow to sit for 30 minutes before serving
Three 8-ounce packages cream cheese, softened
3 cups shredded aged Cheddar
1 cup grated romano
3/4 cup sour cream
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
3 cups toasted pecans, finely chopped in a food processor
1 cup dried cranberries, chopped in a food processor
Chips, veggies or hunks of crusty French bread, for serving
Combine the cream cheese, Cheddar, romano, sour cream, hot sauce and Worcestershire in a bowl. Using a handheld mixer, whip until combined. Adjust the seasoning with salt and pepper if necessary.
Plop the cheese mixture onto a parchment-lined baking sheet and cover in plastic wrap. Using your hands, mold the cheese into a football shape.
Remove the plastic, cover evenly with the nuts and cranberries and, using Sriracha, draw football laces on top. Set in the fridge for at least 30 minutes to firm up.
Serve with chips, veggies or hunks of crusty French bread.