This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
- 1 8-ounce brick cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon honey
- 2 cups pretzels
- Pretzel chips and sticks, for serving
In a bowl, mix together cream cheese, sour cream, cheddar, Dijon and honey.
Form the cheese mixture into a ball and wrap in plastic wrap to chill for 1 hour.
In a bag, crush the pretzels with a rolling pin.
Once cheeseball is set, roll the cheese ball in the crushed pretzels and plate with some pretzel chips and sticks alongside.