It’s that time of the year when we search for easy appetizers, and in my opinion, there’s nothing better than a good cheese ball recipe. In fact, 99% of the time when I entertain, some form of cheese ball graces the table.
Born and raised in Wisconsin, I have tasted my fair of cheese ball appetizers, and these are two of the best cheese ball recipes ever. They are a great mix of ease and flavor, not to mention that the kids can whip them up and make them while you are busy with other recipes.
Brandy shared how she transformed my cheese ball.
How fun and creative is it to shape the cheese ball into a turkey for everyone to enjoy. She used felt for the head, but you could easily cut out a head from card stock and stick it on with a toothpick. She then formed the feathers and tail out of crackers and pretzels.
The picture above is Kraft’s cheeseball recipe with a hint of Worcestershire sauce. I love that addition instead of the ranch, but the ranch is always a hit.
Recipe: Easy Cheese Ball
Summary: I made this fun cheddar cheese ball for our Thanksgiving dinner a couple of years ago and it is the most talked about (and anticipated) item each year since! It is so easy to put together and the kids couldn’t keep their hands off of it while we snacked on appetizers!
Ingredients
- 3 packages of cream cheese
- 1 package of dry ranch mix
- 3 1/2 c. shredded cheese, (whatever you like)
- 1/3 c. diced green onions
- 2 c. almonds (toasted)
Instructions
- Mash cream cheese in a bowl.
- Add next 3 ingredients.
- Form into a ball shape and roll in nuts.
- Wrap in plastic and refrigerate for at least 8
- hours (to allow ranch to distribute evenly…otherwise it’ll be too
- salty).
- Serve with crackers.
- Make sure to let the cheese ball chill for the 8 hours, then add the crackers right before serving.
- Do not refrigerate the crackers and the
- assembled turkey. The crackers will get soft.
Preparation time: 10 minute(s)
This odd combination is what sets this cheeseball apart from the rest. It took me months to actually combine the strawberry jam on the same cracker with the cheese ball, but once I did, the explosion of flavors made me wonder why I ever doubted. We are not huge mayo lovers, but this gives it a wonderful tangy blend.
Recipe: Pecan Cheddar Cheese Ball (with jam)
Summary: This Pecan Cheddar Cheese ball has become a family favorite. Served with strawberry jam, the combination is phenomenal, but for those who don’t want to take a risk, the cheese ball alone is one of the best cheese ball recipes ever.
Ingredients
- 1 Pound Sharp Cheddar Cheese, shredded
- 1 cup chopped toasted pecans (or your choice of chopped and toasted nuts)
- 1 cup Hellman’s or Duke’s mayonnaise
- 1 small onion, finely grated
- Dash salt
- Dash cayenne pepper
- 1/2 cup of Strawberry jam
Instructions
- Combine all ingredients, except the nuts and jam.
- Add enough mayo to make a semi-moist consistency. You may need to add more mayonnaise based on preference.
- Before serving, add nuts and shape into a ring.
- Spoon jam in the center of the ring and serve with crackers.
Preparation time: 10 minute(s)
Do you think you have the best cheese ball recipe ever?
Share your easy cheese ball recipe in the comments, and I’ll add it into my list of best cheese balls. 🙂
Thanks for the recipes! I love cheese balls but have never actually made one before. These both look really good (though I’m not sure I”m brave enough to actually put jam on it 😉
Ohhh! I love a good cheese ball! If I could, not saying I ever would or anything, but if I could, I’d eat cheese ball for supper … and maybe breakfast … and lunch too! Why not? My sweet daughter has a love for my cheese ball too … so I have to share but if I didn’t, I’d be in big trouble. I only make this at Christmas time – partly to make it a special family treat, but mostly because I cannot stay out of it.
Heather’s Cheese Ball
Lightly toast about 1 – 1 1/2 cups of chopped pecans. Spread them out on a piece of waxed paper to cool. You will roll your cheese ball in those lovely pecans. Spread three layers of plastic wrap on the clean counter to wrap the finished ball in – your hands will be super messy, so do this now to save a step later!
2 8oz. packages of reduced fat cream cheese, softened
3 1/2 cups of shredded old or extra sharp cheddar
1 Tbsp. Worcestershire sauce
1 Tbsp. dried minced onion
1 tsp. lemon juice
1/8 tsp. cayenne pepper
1/4 tsp. sea salt
Combine cheese ball ingredients and mash together with a fork until well combined. Shape into a ball – this is where your hands will get messy – and roll in toasted chopped pecans until nicely coated. Remember that plastic wrap? Take care to wrap your cheese ball carefully and then … tuck it to the back of your cheese drawer and leave it be for 12 hours! Notice I didn’t say forget it? You won’t be able to do that! It might even call your name at snack time, but resist! It’s even better after 24 hours. Let is sit out for 30 minutes before serving with a variety of crackers.
This makes a nice big cheese ball – perfect for a crowd! I often make it into two smaller balls if we are hosting an open house where the food will sit out for a long period of time. When the first ball is almost gone, I bring out the second with fresh crackers and cocktail knives. It keeps for a week and freezes really well.
I make a Chocolate Chip Cheeseball that is fabulous for dessert. People don’t expect a cheeseball with graham crackers. 🙂
Oops… Forgot to leave you the link to the recipe! http://www.savingandgiving.net/recipes/chocolate-chip-cheese-ball/
Jennifer — I was quite excited when I saw your posting for a Chocolate Chip Cheeseball. However, I was very disappointed when I could not access the page http://www.savingandgiving.net/recipes/chocolate-chip-cheese-ball/. I use Safari, am basically computer illiterate so I don’t know if Safari makes a difference or not. Any suggestions?
So sorry about that. It’s not that you’re computer illiterate, it’s that my friend shared this recipe on her site and the link is no longer there. I’ll check into that, but if not, I have a recipe for that and have made it a bunch. Love it!
So sorry about that Sharon! I rebranded the site and the link must have been broken. Here’s the new link: http://thesimplepen.com/chocolate-chip-cheese-ball/
This may be a crazy question but for the peacan cheddar cheese ball is there suppose to be any cream cheese? I’ve only made a couple cheese balls in my life and the ones I have made used cream cheese. I am super excited to try both these recipes though. I’ll be in Wisconsin next month for my family Christmas and these sound perfect to make. Oh, I also made your beer cheese dip for tailgating today 🙂
A little bit of butter mixed in is good too! I grew up on the type of cheese ball with LOTS of blue cheese-too strong! A little of that goes a long way..like on a salad. All of the above recipes sound good. I make a salmon spread at Christmas..and it’s cream cheese, butter and a touch of cream beat together..salt and pepper and a dash of anything else you’d like. GENTLY fold in smoked salmon..so it stays chunky, and is not over mixed. Good with toasted nuts and chives if you’d like. It’s better out of the fridge for a while..like a cheese ball. Haha, I worked with a guy years ago and whenever he and his wife would start to disagree with eachother (in public, family function etc.) their clue to STOP is that one of them would say “Cheese ball”-like time out. Still makes me laugh..blessings to all!
This is to Jess-we had a neighbor that made a beer-cheese spread and gave it out at Christmas to friends. Sharp cheddar, beer, pressed garlic..Worcestershire..SO good! We are from out West, and they are the only people I knew to make it. They hunted for little crocks (like Hickory Farms etc.) and saved them all year long to fill and give at Christmas time. Hey-I think I will start doing the same, the hunt is on. I’m curious about your recipe, Jess..wondering if its similar! Maybe Jen has one to share as well! LOVE the cheese ball turkey!!!!!
That sounds SO good, Ann!