Our Chef at Hall’s On the River restaurant in Winchester, Kentucky wrote down the Hall’s Beer Cheese recipe for our Holiday Cheese Ball. We’re happy to share it with you for the holiday season!
Hall’s Beer Cheese Holiday Cheese Ball Recipe
1 8 oz. container of Hall’s Snappy Beer Cheese
1 8 oz. bar of cream cheese, softened
3 cups shredded cheddar cheese (best when shredded from block cheese)
1 bunch green onions, chopped (reserve 4 green onion tops for topping the cheese ball)
1/2 cup cooked, chopped bacon or real bacon bits
In a large mixing bowl, mix together the beer cheese and cream cheese, then stir in the shredded cheddar and chopped green onion. Chill at least 30 minutes. While the cheese mixture chills, chop the green onion tops and add to bacon bits on a small plate or in a shallow bowl. (If you prefer a spicier version of our traditional cheese ball, substitute a container of Hall’s Hot-N-Snappy Beer Cheese for our Original recipe.)
After the cheese mixture is chilled enough to handle, shape it into a ball. Roll the cheese ball in the bacon/onion mixture, pressing the mixture evenly on the cheese ball.
Refrigerate 1 hour before serving. Serve with crackers, carrot sticks and celery sticks.
Can be made up to a day in advance.