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Ingredients
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8 ounces
cream cheese, softened
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3 tablespoons
butter, softened
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1/4 cup
blue cheese, crumbled
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1 to 2 tablespoons
hot sauce, like Frank’s or Tabasco
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1 teaspoon
Worcestershire sauce
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1
shallot, diced
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1/2 teaspoon
cayenne pepper
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Sea salt and freshly-ground pepper, to taste
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Crushed pretzels, for garnish
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Celery and carrots, for serving
Directions
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In a stand mixer or in a large bowl with a spatula, whip the cream cheese and butter together until fully incorporated.
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Add the blue cheese, hot sauce, Worcestershire, shallot, cayenne, and salt and pepper. Mix thoroughly, and turn onto a sheet of plastic wrap.
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Refrigerate for 2 to 3 hours, or at least until the cream cheese mixture is firm to the touch.
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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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