Ingredients for Cheese Ball Goblin Paula Deen
- 1 (8 ounce) package cream cheese, softened
- Whipped Cream Cheese
- Butter
- Milk
- 1 (8 ounce) package sharp cheddar cheese, shredded and 1 (8 ounce) package monterey jack cheese, shredded
- Green Food Coloring
- Tortilla Chips
- Pepperoncini Pepper
- Pimento Stuffed Olives
- Red Bell Pepper
- Green Olives
- 1 small carrot stick, for nose
- Red Cabbage
- as needed, for assembly
- for serving
- for serving
- 1 (8 ounce) package sharp cheddar cheese, shredded
- 1 (8 ounce) package monterey jack cheese, shredded
- 1/4 cup finely chopped green onions or chives
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste, salt
- to taste, pepper
- 2 black olives, for eyes
- for arms and legs, pretzel sticks
- for rolling, chopped pecans or other nuts
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How to Make Cheese Ball Goblin Paula Deen
- Combine all cheeses in a large bowl. Mix until well combined.
- Stir in the Worcestershire sauce, garlic powder, onion powder, and salt and pepper to taste.
- Shape the cheese mixture into a goblin shape. Use a small portion for the head and larger portion for the body.
- Attach the head to the body using a toothpick.
- For the eyes, use two slices of black olives. For the nose, use a small piece of carrot.
- Use pretzel sticks for the arms and legs, inserting them into the cheese ball body.
- Decorate with additional olives and pretzel sticks as desired to create a goblin-like appearance.
- Roll the cheese ball in chopped pecans or other nuts for added texture and visual appeal.
- Refrigerate for at least 30 minutes to allow the cheese ball to firm up before serving.
- Serve with crackers or vegetable sticks.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
9g
Fat
51g
Carbs
1g
