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
Directions
In a stand mixer or in a large bowl with a spatula, whip the cream cheese and butter together until fully incorporated.
Add the blue cheese, hot sauce, Worcestershire, shallot, cayenne, and salt and pepper. Mix thoroughly, and turn onto a sheet of plastic wrap.
Refrigerate for 2 to 3 hours, or at least until the cream cheese mixture is firm to the touch.
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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