• 1 heaping cup Crunchmaster Sea Salt Multi-Grain Crackers
  • 4 ounces cream cheese, at room temperature
  • 8 ounces sharp cheddar cheese, shredded (2 cups shredded)
  • 2 heaping tablespoons mango chutney
  • 1/4 teaspoon dry mustard powder

Gluten-Free Mini Cheese Balls with Mango Chutney

Carol Kicinski

The addition of mango chutney puts these mini cheese balls (coated in Crunchmaster's Gluten-Free Sea Salt Multi-Grain Crackers) over the top.

  1. Place crackers in food processor and pulse several times until ground into coarse crumbs.
  2. Pour the crumbs into a plate and wipe out the food processor. Add the remaining ingredients to food processor and process until fully combined.
  3. Roll tablespoonfuls of the cheese mixture into balls (a mini ice cream scoop works well) and then roll the balls into the cracker crumbs gently pressing the crumbs into the cheese.
  4. Refrigerate until firm, about 1 hour. Makes about 2 dozen, depending on size.
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