Ingredients
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1 tablespoon sweet pickle relish
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4 ounces neufchatel cheese, softened and cubed
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4 ounces sharp cheddar cheese, grated
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2 ounces blue cheese, softened and cubed
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1/4 cup mayonnaise, preferably whole egg and unsweetened
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1/4 teaspoon ground cumin
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1 tablespoon white wine vinegar
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1 tablespoon Worcestershire sauce
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1/2 cup sunflower seeds, toasted
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1/2 cup flat leaf parsley, finely chopped
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2 tablespoons onions, finely chopped
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1/8 teaspoon chile powder
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2 tablespoons stuffed green olives, finely chopped
Instructions
- Put the three cheeses in a food processor, and buzz until blended.
- Add the remaining ingredients -- except for the sunflower seeds and parsley -- and buzz to blend well.
- Put the cheese mixture in the fridge for two hours so it firms up.
- While cheese mixture chills, toast sunflower seeds until they are golden, then remove from pan and allow them to cool. Then stir together seeds and parsley. Set aside.
- Remove cheese mixture from fridge and shape into a ball or log (you may need to wear latex gloves to do this).
- Spread sunflower seeds and parsley on a sheet of waxed paper, and roll cheese ball/log in this combination.
- Serve with crackers, crudités and or small toasts.