Garden Fresh Cheese Ball

This turned out to be one of the best cheese ball dips I've had in a while. We really dug into it, and after about two evenings, it was utterly gone.

You can of course vary the ingredients to suit your own tastes, but do follow the directions as to how to make it, if you want the same general consistency, which I found really nice.

Enjoy.

INGREDIENTS:

• 1 8 oz pkg. cream cheese, at room temperature
• 2 scallions, rough chopped
• about 1/2 c sweet pepper, yellow, red, green in chunks
• 1 C shredded cheese (cheddar, Monterey Jack, combo)
• 1 jalapeno, most seeds removed, rough chop
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp pepper

INSTRUCTIONS:

1. Place all in a food processor and whirr until most of the veggies are broken down quite fine. 
2. Refrigerate.

SERVES: Makes about 1 1/3 cups

NOTES: The reason I liked this so much is that a creamy consistency was maintained after it was refrigerated. I assume it was from the water content in the fresh veggies. So I suggest the use of the food processor is important here, keeping the water in the mix. If you do this by hand, I suspect the cheese will firm up in the fridge and it will be difficult to "scoop" except with sturdy crackers or firm crudites. 

SOURCE: Sherry Peyton