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Taco Cheese Ball

First Published in New Hampshire Seasons - Oonagh's Kitchen (Summer '99)

The cheese ball is suitable for traveling to parties or picnics. You won't find much left over.


8oz softened cream cheese (lite is fine)
1 c sour cream (lite is fine)
2 tsp. onion soup powder mix (Lipton/Knorr)
2 tsp. Taco/Salsa Sauce - medium strength
1 teaspoon cumin (cumin is not a hot spice, just tasty)
1 c of strong, finely shredded cheddar cheese


1. Mix cream cheese, sour cream, onion soup powder, taco sauce, cumin and shredded cheddar cheese.

2. Line 3c bowl with plastic wrap, add cheese mix and smooth out.

3. Refrigerate until stiff. It will not go rock hard.

4. Unmold. Sprinkle with chopped toasted nuts and serve with crackers.

Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers a Personal Chef service, teaches a variety of classes in International Cooking, and makes regular appearances on WMUR ABC Channel 9's Cooks' Corner. You can contact Oonagh at 603-424-6412.

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Last modified: March 10, 2000
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