Saturday, February 1, 2020

Pretzel-and-Peanut Cheese Ball

Super Bowl parties make some us think as much about food as football. A Southern Living recipe for a Pretzel-and-Peanut Cheese Ball piqued my interest. I strongly recommend using The Peanut Shop of Williamsburg's super large blistered Virginia Peanuts. 12 (serving size: ¼ cup)

1 cup miniature pretzel twists
1 cup salted roasted peanuts
8 ounces cream cheese, softened
8 ounces mozzarella cheese, shredded (about 2 cups)
3 tablespoons chopped fresh dill
1 tablespoon grainy mustard
1 teaspoon kosher salt
1 teaspoon black pepper
Crackers, for serving


1. Place pretzels and peanuts in a ziplock plastic bag. Seal bag, leaving a 1-inch opening at one corner. Lay bag flat on a work surface, and lightly crush pretzels and peanuts with a skillet, meat mallet, or the flat side of a measuring cup. Set aside.
2. Combine cream cheese, mozzarella, dill, mustard, salt, and pepper in a bowl or the bowl of a heavy-duty electric stand mixer fitted with the paddle attachment. Stir or beat on low speed until combined. Shape mixture into a ball, and chill 15 minutes.
3. Place pretzel mixture in a shallow dish. Roll cheese ball in pretzel mixture, pressing gently to adhere. Serve with crackers.