For my daughter’s woodland party I couldn’t *just* do sweets, so I made a few savory themed treats as well– case in point, this hedgehog-shaped cheese ball. Because who doesn’t like cheese?
I went with the standard sliced-almond technique for the spines, and for flavoring I took inspiration from recipe online and used half a package of dried onion soup mix as my main mix-in. With a few other additions for extra kick, it turned out creamy and flavorful, and went well with crackers. As an added bonus, any leftovers can be spread on toast and broiled for a delicious snack, or melted over pasta for a more substantial meal!
Hedgehog Cheese Ball (adapted from Savor the Flavour)
- 16 ounces cream cheese, softened (453g)
- 2 cups extra-sharp cheddar cheese, grated (240g)
- 1/4 cup sour cream (60 ml)
- 2 1/2 teaspoons Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1 package onion soup mix (to taste, I used about half a package)
- Sliced almonds
- Raisins, cloves, or other small, black food items
- Beat the cream cheese until fluffy. Beat in the sour cream, Worcestershire sauce, lemon juice, and additional spices. Add onion soup mix to taste. Add cheese.
- Blend until thoroughly combined, scraping down the sides for an even mix.
- Spoon mixture onto a sheet of plastic wrap and form into a teardrop shape. You can keep this in the refrigerator for a few days if you want to make it ahead.
- Unwrap cheese and place onto your serving dish.
- Insert sliced almonds for spines and decorate with a face. (I used raisins) Serve with crackers.