I'm a sucker for a fun and quirky cookbook. When I eyed Great Balls of Cheese
by Michelle Buffardi in someones Instagram post I knew I had to have it. I dropped the 'hint' to my mom on Facebook and she came through. It was one of my favorite Christmas gifts this year.Spinach and artichoke dip has been on my list of things to make for some time. So when I found a cheese ball version it had to happen. We enjoyed this cheese ball on New Years Day along with some grilled BBQ chicken wings. It's a pretty big cheese ball so the leftovers will go to my co-workers today.
The hardest part about this recipe is waiting for the spinach to thaw and squeezing out the water. And that's just more annoying than hard. After that this recipe comes together within minutes and firms up in a couple hours.
You've got to try it! My next cheese ball will be a dessert cheese ball. I can't wait to post it!
Spinach-Artichoke Cheese Ball
10 oz box frozen chopped spinach, thawed
14 oz can artichoke hearts, packed in water (drained and chopped)
16 oz cream cheese, softened
1/2 cup shredded parmesan cheese
1 clove garlic, chopped
1 teaspoon lemon juice
1/4 teaspoon salt
Dash of hot sauce (optional)
For coating cheese ball:
1/4 cup shredded parmesan cheese
10-12 tortilla chips, crushed
Place spinach in a clean kitchen towel and squeeze out as much water as possible. Drain and chop the artichoke hearts.
In the bowl of a stand mixer, mix the spinach, artichokes, cream cheese, parmesan, garlic, lemon juice, salt, and hot sauce (if using) until fully combined. Scrape side of bowl with a spatula to ensure all is mixed.
Drop mixture onto a large piece of plastic wrap, cover with plastic wrap and form into a ball. Place in the refrigerator for 2 hours, or overnight, to firm up.
Before serving, roll the cheese ball in the cheese and crushed tortilla chips to coat. Place on a plate and serve with crackers, pita chips, and it can be spread on tortilla chips or pita bread.
Source: Great Balls of Cheese
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