Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
980
Calories
28g
Protein
47g
Fat
107g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream Cheese | 1 oz (28g) | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups (about 12 oz.) sharp cheddar cheese
- 1 package (8 oz.) cream cheese, softened
- 2 tbs. dry sherry
- 1 tsp. Dijon mustard
- 3 drops bottled hot pepper sauce
- 1/4 cup chopped, shelled California pistachios
- crackers or vegetable slices
Directions
1
Combine cheese, sherry, mustard and hot pepper sauce in a mixer bowl; beat until thoroughly combined.
2
Chill about 30 minutes or until firm enough to handle. Form into balls, roll in pistachios. Serve with crackers or vegetables.
Recipe sourced from
fandom