Indian Cheeseball Recipe

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indiancheeseball
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Here’s a fun story about blogging that ends with a great recipe.

Recently I helped throw a bridal shower for our children’s minister at church. I was in charge of food and told we were having a winter theme. How fun! The decorations were gorgeous. I ordered cupcakes from a friend who is skilled at making them. But I wasn’t sure where to go with winter-themed foods.


And then I remembered that once upon a time, Amanda had a snowflake party. I totally remembered reading her post about it. So I went and dug it up and realized that she had posted it in 2008!!! Seriously people, that’s a long time ago. In January 2008, I wasn’t even pregnant with my first child. We lived in Nashville. It seems like eighty thousand years ago. I can’t find one of Libbie’s tennis shoes or remember where I put my keys, but I CAN remember that Amanda had a snowflake party in 2008.

We can also add as a side that hers was basically the only blog I read in 2008. And I still have no idea how I found it.

I stole Amanda’s idea to have a hot chocolate bar, and then I made “fairy wands” – pretzels rods dipped in white chocolate and rolled in blue and pink sugars. I cut up winter fruit – grapefruit, oranges, and grapes – and then I decided to go to town and make Amanda’s Cheeseball from Heaven. It sounded like the weirdest thing in the world, but I trust her. And we share the same passionate love for the Magically Delicious Mexican Corn Dip, so I know she has good taste in appetizers.

And you know what? It is the cheeseball from heaven. It’s nothing like any cheeseball I’ve ever had. A little spicy, a little crunchy, a little sweet from coconut and mango chutney … everyone at the party adored it and asked me about it!

Thanks, Amanda, for the great recipe for my arsenal! It’s the perfect winter-themed food. A big, fluffy snowball … with chutney on it.

Indian Cheeseball

Ingredients

  • 8 oz. cream cheese, softened
  • 8 oz. sour cream
  • 1/2 c. currants
  • 1/2 c. chopped dry-roasted peanuts
  • 3 green onions, finely sliced, white and light green part only
  • 1 tsp. curry powder
  • 3 Tablespoons mango chutney
  • about 1 c. shredded coconut

Instructions

With a stand or hand mixer, beat cream cheese and sour cream together until smooth. Add curry powder and mix until incorporated. Stir in currants, peanuts, and green onions.

Spoon the mixture onto plastic wrap. Use the wrap to form it into a ball and tie at the top. Place in a round, small bowl and let sit in the refrigerator a few hours or overnight.

Remove cheeseball from wrap 15-30 minutes before time to serve. Roll in coconut, pressing it into the cheeseball to stick well. Spoon mango chutney over the top of the cheeseball. Serve with crackers.

http://www.jessieweaver.net/2014/02/indian-cheeseball-recipe/

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