16 ounces cream cheese, softened
8 ounces (1 cup) shredded white, sharp cheddar cheese
1 teaspoon garlic powder
1/4 cup roasted red peppers, diced
1/4 cup green olives with pimento, drained well and diced
Chopped nuts (pecans, walnuts, almonds, pistachios), chopped herbs (cilantro, chives), grated parmesan cheese, poppy or sesame seeds, paprika, and/or dried parsley
- In a medium sized bowl, beat cream cheese, cheddar, and garlic powder on medium-low speed until blended. Divide mixture in half and place in two small bowls.
- In one bowl, add the roasted red peppers and stir to mix well. Add the olives to the other bowl and stir to mix well. cover both mixtures and refrigerate for at least two hours or overnight.
- Using a spoon or melon baller, scoop and roll each batch of the cheese mixture into 1/2-inch or 1-inch round balls. Roll each ball in finely chopped nuts, herbs, grated parmesan, paprika, poppy or sesame seeds, or dried parsley.
- Cover and store in the refrigerator until ready to serve.