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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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Having lived in the Sunflower State all my life, I've loved using sunflower kernels in a variety of recipes. Here, those crunchy kernels coat a creamy cheese spread. —Karen Ann Bland, Gove, Kansas Ingredients:
1 package (8 ounces) cream cheese, softened |
1 teaspoon dijon mustard |
1/2 teaspoon garlic powder |
2 cups (8 ounces) shredded cheddar cheese |
1/2 cup chopped ripe olives |
2 tablespoons minced fresh parsley |
1/2 cup salted sunflower kernels |
assorted crackers |
Directions:
1. In a small bowl, beat cream and mustard until smooth. Add garlic powder. Stir in the cheese, olives and parsley. Cover and refrigerate for 15 minutes. Shape into a ball; roll in sunflower kernels. Store in the refrigerator. Serve with crackers. Yield: 2-1/2 cups.
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