225g package cream cheese, softened
85g crumbled Roquefort blue cheese
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
3 drops hot pepper sauce (Tabasco), or to tase
1 pinch cayenne pepper
3/4 cup finely chopped pecans
1 In a medium bowl, mix together the cream cheese and blue cheese. Blend in the celery, onion, hot pepper sauce, and cayenne pepper. Chill overnight, or until firm.
2 Roll the chilled cheese mixture into a ball, and coat with pecans. Wrap in waxed paper, and refrigerate until serving.
This Cheese Ball Recipe makes 1 cheese ball.
To view Roquefort cheese used in this recipe – Click Here