July 17, 2011

That's A Giant Ball

Of Cheese!

I made this delicious cheese ball for the 4th of July and between 4 adults and 2 children, there was still enough cheese ball left to feed an army!

It was so flavorful, so delicious, so good! The combo of the spinach and artichoke, with the blend of the cheeses really created such a depth of flavor. It was great with bread, crackers, and even fresh veggies!

I did make the decision to lighten the recipe up a bit by using Neuchaftel Cheese, reduced fat parm and mozzarella, and it still came together very nicely and held well - even with the reduced fat changes.

Thanks again to Joelen for another great recipe suggestion!!

Spinach & Artichoke Cheeseball
recipe adapted from AllRecipes

2 (8 ounce) packages cream cheese
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded mozzarella cheese
3/4 cup shredded Parmesan cheese, divided
1 (4 ounce) can artichoke hearts, drained and chopped (I used a whole 8 oz. can)
2 teaspoons minced garlic
1 tablespoon dry ranch salad dressing mix (I omitted this and just added in some sprinkles of a salt free herb seasoning instead)

In a large bowl, combine the cream cheese, spinach, mozzarella cheese, 1/4 cup of Parmesan cheese, artichokes, garlic and Ranch dressing mix. Mix together with clean hands until well blended. Form into a ball or log and coat in the remaining 1/2 cup Parmesan cheese. Chill for at least 1 hour. Place on a serving plate and serve with crackers and/or vegetable crudités.

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