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Mediterranean Cheeseball

1 Tbsp. Halladay's Italian Dipping Oil Blend

1 (8oz) block cream cheese

1/4 cup black olives, chopped, optional

1 cup mozzarella or Italian cheese blend, shredded

1/2 cup walnuts, chopped

Combine seasoning and cream cheese, blend well. Fold in olives and shredded cheese.
Chill for two hours; form into a ball, roll in chopped walnuts.

SIMILAR RECIPES
Italian White Bean Dip

Italian White Bean Dip

1 (15 oz.) can cannellini beans, drained and rinsed

1/4 cup olive oil

Squeeze of lemon

2 Tbsp. Halladay's Italian Dipping Oil Blend

Mash beans and combine with other ingredients. Let chill at least 2 hours before serving.

Bacon, Beef & Mushroom Ragu

Bacon, Beef & Mushroom Ragu

3 to 4 slices of bacon, chopped

1/4 lb. cremini mushrooms, chopped

1 grated carrot

2 Tbsps. Halladay's Italian Dipping Oil Blend

1 lb. ground beef

1 medium onion, finely chopped

3 Tbsp. tomato paste

2 cups beef stock

1 lb. ziti or pasta of choice

Grated parmesan cheese, for topping

Bring a large pot of water to a boil. Meanwhile, in a deep skillet cook bacon until crispy. Add mushrooms and seasoning. Cook until mushrooms brown, about 4 minutes. Add the beef and grated carrots and cook, breaking up into small pieces with a spatula, until browned, about 5 minutes. Add onion, cover and cook until softened, about 5 minutes. Add tomato paste and cook another minute. Add stock, reduce heat to low and simmer while pasta cooks. Salt the water and cook pasta until al dente. Drain, reserving ½ cup of the pasta cooking water. Return pasta and cooking water to the hot pot. Toss with half the ragu. Serve pasta topped with remaining ragu and cheese.

Bruschetta Cheeseball

1 Tbsp. Garlic Tomato Basil Seasoning

1 (8 oz.) block cream cheese, softened

1/4 cup black olives, chopped, optional

1 cup mozzarella or Italian cheese blend, shredded

1/2 cup of walnuts, chopped

Combine seasoning and cream cheese; blend well. Fold in olives and shredded cheese. Chill for two hour. Roll in nuts.

Cranberry Orange Cheeseball

1 (8 oz.) block of softened cream cheese

1 Tbsp. butter

1 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

2 tsp. grated orange peel

1 cup pecans, coarsely chopped

1/2 cup of dried cranberries

1/2 cup of cheddar, grated

Combine cream cheese, butter, seasoning and orange peel until well blended. Fold in cheddar and ½ cup of pecans. Let chill for at least 2 hours. Roll in cranberried and remaining pecans.