Pimento and Jalapeño Pepper Cheddar Cheese Ball with Spicy Wedges Recipe

Name: Pimento and Jalapeño Pepper Cheddar Cheese Ball with Spicy Wedges
Prep time: 15 min
Yield: 8 to 10 servings
Ingredients: 1 pkg (8 oz/250 g) plain brick-style cream cheese; ¾ cup (175 mL) shredded cheddar cheese; 2 tsp (10 mL) Worcestershire sauce; 1 tsp (5 mL) grainy mustard; 1 clove garlic, minced; 1 jalapeño pepper, seeded and minced; 1 tbsp (15 mL) finely chopped jarred pimento, drained; ½ cup (125 mL) chopped toasted walnuts; 1 bag (650 g) McCain® Spicy Potato Wedges

Ingredients

1 pkg (8 oz/250 g) plain brick-style cream cheese
¾ cup (175 mL) shredded cheddar cheese
2 tsp (10 mL) Worcestershire sauce
1 tsp (5 mL) grainy mustard
1 clove garlic, minced
1 jalapeño pepper, seeded and minced
1 tbsp (15 mL) finely chopped jarred pimento, drained
½ cup (125 mL) chopped toasted walnuts
1 bag (650 g) McCain® Spicy Potato Wedges

	PREP TIME 15m
YIELD 8 to 10 servings

Instructions

Using electric mixer, beat cream cheese, cheddar, Worcestershire sauce, mustard and garlic until blended. Stir in jalapeño and pimento. Place mixture on large piece of plastic wrap; bring ends together tightly and twist to form ball.
Refrigerate for 2 hours or until firm. Roll in walnuts to coat.
Prepare McCain® Spicy Potato Wedges according to package directions.
Serve cheese ball with a cheese knife for spreading on McCain® Spicy Potato Wedges.
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