{"id":3365,"date":"2012-10-24T15:06:45","date_gmt":"2012-10-24T22:06:45","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3365"},"modified":"2014-04-02T17:13:02","modified_gmt":"2014-04-03T00:13:02","slug":"curried-cheese-ball","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/curried-cheese-ball\/","title":{"rendered":"Curried Cheese Ball"},"content":{"rendered":"
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We had a little appetizer potluck at work this week and I thought I’d make my mom’s curried cheese ball. The cheese ball is really simple to make and is a little spicy and sweet. My mom usually uses Major Grey’s Mango Chutney, but I had recently bought apricot preserves for Cape Malay Curry, so I thought I would use that instead. It provided a perfect amount of sweet fruity goodness!<\/p>\n

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1 8 ounce package cream cheese (I’m partial to Philadelphia Cream Cheese, nothing else really seems to compare)
\n2-3 tablespoons\u00a0mayonnaise\u00a0(full fat!)
\n2 tablespoons apricot preserves (or mango chutney)
\n2 teaspoons curry powder
\nPinch ground ginger
\n1\/2 small onion finely minced
\n1\/2 cup slivered almonds toasted<\/p>\n

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  1. Let the cream cheese sit out for a bit to get soft.<\/li>\n
  2. Mix in all the other ingredients except for the almonds and stir and mash and stir and mash until smooth.<\/li>\n
  3. Shape as much as you can into a ball. I scraped the sides with a rubber spatula as well.<\/li>\n
  4. Put in the fridge to get firm again.<\/li>\n
  5. Finish shaping into a ball and coat with toast slivered almonds.<\/li>\n
  6. Serve with crackers.<\/li>\n<\/ol>\n