Harmons Executive Chef Aaron Ballard, joined Midday to demo his Pub Cheeseball/Dip, and lots of fun party trays for the holidays.
Pub Cheeseball (Smokey)
Makes 30 ounces
Prep time: 10 minutes
Chill time: 30 minutes
1 cup Beehive Smoked Apple Walnut cheddar, fine-shredded
2 cups Cream cheese
1/3 cup Sour cream
1 tsp Dry mustard
1/2 tsp Cayenne pepper
1/2 tsp Ground white pepper
1/2 tsp Durango Hickory smoked salt
2/3 cup Mayonnaise
1 1/8 tsp Liquid smoke
1/2 tsp Hungarian Paprika
Method of Preparation
1. Place all ingredients except the Hungarian Paprika into a large mixing bowl and mix with whisk or paddle attachment on medium until smooth with cheese bits throughout
2. Scoop onto serving plate with a large white scoop to desired size.
3. Once all of the Cheese Balls are scooped dust the tops with the Hungarian Paprika.
4. Chill for 30 minutes and serve