Cornucopia Cheeseball Recipe By Tasty
CORNUCOPIA CHEESEBALL RECIPE BY TASTY
A cornucopia of cheese? Yes, please! Stuffed with caramelized onions, this show-stopping cheeseball is both flavorful and festive. There are many things to be thankful for, and this appetizer is one of them!
Provided by Betsy Carter
Categories Appetizers
Time 1h30m
Yield 10 servings
Number Of Ingredients 16
Steps:
- In a large skillet over medium-low heat, melt the butter and vegetable oil together until the butter begins to foam. Add the onion and ½ teaspoon salt. Cook, stirring occasionally, until the onion is soft, about 30 minutes. Remove the pan from the heat and let cool for 5 minutes.
- In a large bowl, mix together the cream cheese, cheddar cheese, pecans, caramelized onions, chives, Worcestershire sauce, apple cider vinegar, garlic powder, remaining ¾ teaspoon salt, and the pepper with a rubber spatula until well combined. Chill the mixture in the refrigerator for 10-15 minutes before assembling. The cheese mixture can be made up to 1 day ahead. Refrigerate until ready to assemble and serve.
- When ready to assemble, transfer the cheese mixture to a plastic wrap lined cutting board and, using gloved hands greased with nonstick spray, mold the mixture into the shape of a cornucopia.
- Starting from the larger end, layer the almonds around the cornucopia in a shingle pattern. If any of the almonds are broken, insert the blemished end into the cornucopia to disguise. Return the cornucopia to the refrigerator to firm up if it softens during the shaping and shingling process, or until ready to serve.
- Transfer the cornucopia to a serving platter and serve with crudités and crackers.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 10 grams, Sugar 4 grams
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