Pimento and Jalapeño Pepper Cheddar Cheese Ball with Spicy Wedges
1 pkg (8 oz/250 g) plain brick-style cream cheese
¾ cup (175 mL) shredded cheddar cheese
2 tsp (10 mL) Worcestershire sauce
1 tsp (5 mL) grainy mustard
1 clove garlic, minced
1 jalapeño pepper, seeded and minced
1 tbsp (15 mL) finely chopped jarred pimento, drained
½ cup (125 mL) chopped toasted walnuts
1 bag (650 g) McCain® Spicy Potato Wedges
- Using electric mixer, beat cream cheese, cheddar, Worcestershire sauce, mustard and garlic until blended. Stir in jalapeño and pimento. Place mixture on large piece of plastic wrap; bring ends together tightly and twist to form ball.
- Refrigerate for 2 hours or until firm. Roll in walnuts to coat.
- Prepare McCain® Spicy Potato Wedges according to package directions.
- Serve cheese ball with a cheese knife for spreading on McCain® Spicy Potato Wedges.
- Just add friends™
Tip: Substitute pecans for walnuts if desired.
Use jarred roasted red peppers instead of pimento if desired.