I have often said that I have cheese running through my veins instead of blood. I simply adore cheese in just about any form (stinky cheese, like Limburger, is the exception). So I have been very excited about this month’s Improv Challenge, cheese and crackers.
My mom has a fabulous cheese ball recipe and I am sure a week after this goes live I might actually find it. She uses extra sharp cheddar and a hint of blue cheese, too. It’s a really tasty appetizer. However, as I was unable to find the exact recipe, I ventured out on my own and made this Olive and Thyme Cheese Ball. My kids ate it on crackers and I enjoyed it with gluten free chips. I also threw some onto a baked potato and a little more went into a scrambled egg. Leftover cheese balls are really good as sandwich spreads, too.
- 8 oz cream cheese
- 2 cups shredded mild Cheddar cheese
- 1 2.25 oz can sliced black olives, drained
- ¾ tsp ground thyme
- 1 tsp onion powder
- dried parsley for outside garnish
- crackers or chips
- Mix the cream cheese, cheddar, thyme and onion powder until well combined.
- Stir in the olives.
- Form a ball and roll it in the dried parsley so it is completely covered.
- Wrap in plastic wrap and refrigerate until time to serve.
- Serve with crackers or chips.
Now let’s see what everyone else has made this month!