When I was a child, my sister and I would spend Friday nights huddled in the den, watching a small black and white TV. Sometimes my mom would join us upstairs to watch something special - like a Dracula movie. The snack of choice for Friday night was pretzels and dip. Mom rarely purchased prepackaged foods. She stuck to a very tight budget and mixed her own dressings and dips. Her idea of dip was this sublime concoction of cream, blue and cheddar cheese handed down from my Grandma, Louise Harvey. We also made this into a cheeseball.
Not too long ago I was looking through one of my favorite cookbooks Square Meals: America's Favorite Comfort Cookbook by Jane and Michael Stern, and I found an almost exact duplicate of this recipe. It turns out that Grandma Harvey probably found this recipe in a booklet with her Osterizer blender back in the 1950s and made a few modifications. The addition of ¼ cup of milk to this recipe makes it a dip. Leave the milk out and you have cheese ball.
Grandma Harvey's Cheeseball
4 ounces crumbled blue cheese
6 ounces cream cheese, softened
4 ounces shredded cheddar cheese
1 tablespoon Worcestershire sauce
1/2 small onion, grated
2 tablespoons parsley, softened in water
ground nuts (pecans)
Combine the cheeses, Worcestershire sauce and onion in a large bowl. Form into a ball and roll in parsley and nuts. Refrigerate overnight and serve with crackers. Add ¼ cup of milk for a softer consistency. Be sure to find yourself a nice aggressive blue cheese for this recipe. I prefer to use Maytag Blue Cheese. Those crumbled tubs available in the grocery store are a bit too wimpy and the flavor falls flat even after sitting overnight.
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