Pack more flavour into the cheese ball by adding some finely chopped crispy beef bacon, finely chopped olives or sun-dried tomatoes
| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 333 |
| Fat | 26g |
| Saturates | 14.8g |
| Protein | 10.9g |
| Carbs | 15.4g |
| Sugars | 0.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFGrate the Cheddar. Finely chop the spring onion and mixed herbs.
Place all the cheese ball ingredients in a bowl and mix until combined. If the cream cheese is too soft, place it in the fridge for 30 minutes to firm up.
Divide the cheese into 250g for the body, 50g for the head and 8 x 12g balls for the legs. Roll each into a smooth ball and coat in the sesame seeds.
To assemble, break 8 pretzel sticks in half to get 16 equal-sized halves. Attach the legs by inserting 4 pretzel halves into either side of the body, attach each of the 12g balls to the ends of the pretzel halves. Insert the remaining pretzel pieces into the 12g balls to form the bent legs. With the remaining pretzel, break into half and insert it into the front of the body (where the head will go), leaving a bit of the pretzel peaking out and insert the head onto the pretzel to secure."
Serve with the crackers.
