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1
⁄2 cup shelled pistachio
nuts or pecans
1 shallot, quartered
4 ounces white
Cheddar cheese, cut
in
1
⁄2-inch cubes
6 ounces Gorgonzola
or blue cheese,
crumbled
4 ounces light cream
cheese, slightly
softened, cut in
1-inch slices
1
⁄4 cup (
1
⁄2 stick)
margarine or butter,
slightly softened, cut
in
1
⁄2-inch slices
2tablespoons brandy,
cognac, or cream
1 teaspoon
Worcestershire sauce
Position multipurpose blade in work bowl. Add
nuts. Pulse 3 to 4 times, about 1 second each time,
until nuts are chopped. Set aside.
With processor running, add shallot through feed
tube. Process to finely chop, about 5 seconds,
scraping sides of bowl, if necessary. Add Cheddar
cheese. Pulse 4 to 5 times, about 2 seconds each
time, until crumbly. Add remaining ingredients.
Process until creamy, about 40 seconds, scraping
sides of bowl after 20 seconds, if necessary.
Spread nuts on waxed paper. Spoon cheese onto a
second sheet of waxed paper. Shape roughly into a
ball with a rubber scraper. (If too soft, refrigerate
1
⁄2 hour.) Roll ball in nuts. Wrap. Chill overnight to
blend flavors. Serve at room temperature for
best flavor.
Yield: 2
1
⁄4 cups (36 1-tablespoon servings).
Per serving: About 60 cal, 3 g pro, 1 g car, 5 g fat,
12 mg chol, 113 mg sod.
Gorgonzola Cheese Ball
4 green onions, cut in
1-inch pieces,
including green tops
1 pkg. (8 oz.) light
cream cheese, at
room temperature,
cut in 1-inch pieces
4 ounces Camembert
or Brie cheese, cut in
1-inch pieces
1 can (7
1
⁄2 oz.) red
salmon, (bones, skin,
and dark meat
removed)
1 jar (6 oz.) marinated
artichoke hearts,
drained
Position multipurpose blade in work bowl. Add
green onions. Process to coarsely chop, about
3 to 4 seconds. Add cream cheese and Camembert
cheese. Process until creamy, about 10 seconds.
Add salmon. Process to mix, about 8 to 10 seconds.
Add artichoke hearts. Pulse 5 times, about 1 second
each time, until coarsely chopped. Spread in
10-inch pie plate or quiche pan.
Bake at 325˚F for 10 minutes, until heated
thoroughly. Serve with vegetable dippers, crackers,
or chips.
Yield: 3 cups (24 2-tablespoon servings).
Per serving: About 53 cal, 4 g pro, 1 g car, 4 g fat,
14 mg chol, 162 mg sod.
Cheesy Hot Salmon Dip