Sunflower Cheese Balls
Sunflower Cheeseball
4 ounces Muenster cheese, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/8 teaspoon red pepper
2/3 cup roasted, salted sunflower kernels

Combine cheeses, blend thoroughly. (Use food processor, if possible.) Add Worcestershire sauce, paprika, and red pepper; blend. Refrigerate at least 30 minutes. Roll in sunflower kernels immediately. Refrigerate cheese balls 2 hours. Serve with whole-grain crackers, bread sticks or miniature bread slices.

Makes 25 cheese balls
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