3 stalks celery, quartered lengthwise and cut into 30 pieces, plus leaves
crackers, for serving
Sat fat 4g
How to Make It
Line a baking sheet with parchment. In a food processor, pulse the Cheddar until finely ground; transfer half to a shallow bowl and refrigerate.
Add the cream cheese, mustard, Worcestershire, ¼ teaspoon each salt and pepper to the remaining Cheddar in the food processor and pulse until combined.
Drop the Cheddar and cream cheese mixture into mounds (about 2 teaspoons each) on the prepared baking sheet. Refrigerate until beginning to firm, about 15 minutes. Using your hands, form the mounds into balls.
Remove the reserved Cheddar from the refrigerator. One at a time, roll the Cheddar balls in the ground Cheddar to coat. Dividing evenly, insert a celery stick in the top of each ball for a stem, pressing the ball down slightly to create a squat pumpkin shape; add the celery leaves. Serve with the crackers.
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