Buffalo Cheese Ball

By Samantha Weiss Hills
October 15, 2015
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Makes: 1 cheese ball

  • 8 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 1/4 cup blue cheese, crumbled
  • 1 to 2 tablespoons hot sauce, like Frank’s or Tabasco
  • 1 teaspoon Worcestershire sauce
  • 1 shallot, diced
  • 1/2 teaspoon cayenne pepper
  • Sea salt and freshly-ground pepper, to taste
  • Crushed pretzels, for garnish
  • Celery and carrots, for serving
  1. In a stand mixer or in a large bowl with a spatula, whip the cream cheese and butter together until fully incorporated.
  2. Add the blue cheese, hot sauce, Worcestershire, shallot, cayenne, and salt and pepper. Mix thoroughly, and turn onto a sheet of plastic wrap.
  3. Refrigerate for 2 to 3 hours, or at least until the cream cheese mixture is firm to the touch.
  4. Remove the cheese ball from the refrigerator, and shape into a ball. Crush a significant amount of the pretzels and, on a baking sheet, roll the cheese ball into the pretzels so that it is fully covered. Serve with celery and carrots.

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