How To Make Antipasto Cheese Ball
Enjoy a cheesy snack with this antipasto cheese ball that is filled with antipasto ingredients on the inside and coated with cheese for a satisfying snack.
Serves:
Ingredients
For The Dip:
- 24ozcream cheese
- ½cupsun-dried tomatoes,chopped
- ½cupred bell peppers,capsicum, diced
- 3ozsalami,chopped
- ¼cupchives,chopped
- ¼cupparsley,chopped
- 1tbsponion powder
- 2tbspgarlic powder
- Salt,to taste, if desired
For The Decorations:
- 2cupspitted mixed olives,halved lengthways, use a variety of black, green, and Kalamata olive dried with paper towel
- ½cupsun-dried tomatoes,chopped, dried with paper towel
- Ritz,water crackers or pretzels for serving
- Salami slices,for serving
- Prosciutto slices,for serving
Instructions
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In a bowl, combine all the ingredients for the dip and mix until the ingredients are well combined.
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Place a piece of non-stick plastic wrap on a clean benchtop or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap.
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Use your hands to mold the cream cheese mixture into a ball.
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Carefully pick up the cheese ball with one hand and peel off the plastic wrap on the bottom of the ball with your other hand. Place the ball straight onto a serving plate.
To decorate:
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Dry each olive and sun-dried tomato piece on a sheet of paper towel to soak up the oil before placing them on the cheese ball so they adhere better.
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Lightly press them into the cream cheese to ensure they stay on. Brush with some sun-dried tomato oil from the jar.
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Serve with crackers of your choice, salami, and prosciutto slices rolled up.
Nutrition
- Calories: 296.06kcal
- Fat: 25.12g
- Saturated Fat: 11.90g
- Trans Fat: 0.08g
- Monounsaturated Fat: 8.64g
- Polyunsaturated Fat: 1.85g
- Carbohydrates: 7.31g
- Fiber: 1.46g
- Sugar: 3.37g
- Protein: 11.50g
- Cholesterol: 81.10mg
- Sodium: 1013.08mg
- Calcium: 79.70mg
- Potassium: 376.00mg
- Iron: 1.75mg
- Vitamin A: 199.89µg
- Vitamin C: 10.54mg
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