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Makes 24 servings, 2 Tbsp. (30 mL) spread, 2 pieces celery (10 g) and 2 crackers (7 g) each.
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Cut the remaining red pepper into chunks; serve with the cheese ball.
Mix cream cheese mixture as directed; shape into log or 24 small balls, each about 1 inch in diameter. Roll in parsley until evenly coated. Serve as directed.
Refrigerate any leftovers up to 5 days. Use as a sandwich spread. Or, add to hot steamed broccoli florets and toss to coat for a quick cheese sauce.
Cheese ball can be refrigerated up to 24 hours before serving.
We've taken a favourite dip recipe and made it over by using light cheeses, eliminating the nuts and using whole wheat crackers. These changes will save 80 calories and 9 grams of total fat, including 4.5 grams of saturated fat, per serving.
This tasty spread, served with celery and crackers, can be part of a healthful eating plan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.