Savory Cheese Ball Formula and Recipes!
One of the tastiest and easiest appetizers to put together is a cheeseball. They are filling, beautiful, delicious- and you can prepare them in so many ways! We’ll talk about some savory variations today but keep your eye out in 2 weeks for when we talk about some dessert alternatives!
The great thing about cheeseballs is that you really can tailor it to your own tastes. Using cream cheese as a base, you can add a variety of seasonings:
- Dry ranch dressing seasoning packet
- Dry italian dressing packet
- Italian seasoning and garlic salt
- Pesto
- BBQ sauce
- Fresh minced garlic and parmesan
- Lemon zest and garlic salt
- Celery salt and dry mustard
- Worcestershire sauce and onion powder
- Dill and dried onion
- Taco seasoning
- Seasoning salt
- Creole seasoning
You can also use goat cheese in place of cream cheese, or add them both! I’m not personally a fan of goat cheese, but if you are, this seems like a great option! You can also experiment with softened Velveeta or Old English Cheese Spread.
And then of course, there are the add-ins! You could have so much fun pairing different seasonings with your favorite add-ins. There are no rules with cheeseballs- it’s all delicious! Here are some ideas to get your wheels turning:
- Bacon crumbles
- Olives
- Shredded cheddar cheese
- Grated parmesan cheese
- Chives
- Pineapple
- Dried cranberries
- Chopped celery
- Diced apples
- Jalapenos
- Ham cubes
- Diced pickles
- Roasted red peppers
- Imitation crab
- Ground beef
And while you can just serve a cheese ball in a bowl, it definitely looks much fancier when rolled into a ball and coated with deliciousness! Here are some things you can roll your cheeseball in:
- Crushed pecans
- Sliced almonds
- Bacon crumbles
- Bread crumbs
- Chopped cashews
- Chopped walnuts
- Dried fruit like cranberries
- Fresh fruit like pomegranate seeds
- Crispy French-Fried onions
- Fresh herbs such as dill or parsley
- Mini pepperoni
- Sliced olives
- Shredded cheddar cheese
And then of course, we can’t forget about our dipping tools! We need a way to get all that deliciousness in our mouths! (Because I’m pretty sure eating a cheese ball straight with a spoon would be frowned upon in some circles ;) ).
You can use a small knife to cut into the cheeseball and spread it, or if you’re among close friends and families just dip straight into it! Here are some great accompaniers to your cheeseball:
- Baby carrots
- Sliced peppers
- Celery sticks
- Wheat Thins
- Chicken n Biscuit crackers
- Ritz crackers
- Tortilla chips
- Toasted baguette slices
- Sliced apples
- Pretzel rods
- Pita chips
- Pretzel Crisps
You could create endless combinations of cheeseballs! There are SO MANY tasty recipes out there, it’s hard to narrow down! But here are 5 I just couldn't resist sharing with you! They are all very different and unique- I’d be curious which one sounds most appealing to you! Scroll through to check them out and then tell me in the comments which one is calling your name!
Cranberry Dill Cheese Ball
This Cranberry Dill Cheese Ball is the perfect appetizer for your Thanksgiving or Christmas party this year! The sweet and savory aspect makes it so addicting! Author: Zach Averett
Prep time:
Serving size: 8
Calories per serving: 199
Ingredients:
Serving size: 8
Calories per serving: 199
8 ounces cream cheese
1/4 cup whole cranberry sauce
2 teaspoons dill weed
1 teaspoon dried minced onion
1 cup pecans
Directions:
In a medium bowl, whip the cream cheese until smooth.
Add the cranberry sauce, dill, and onion and mix until fully incorporated.
Place a square of plastic wrap on the counter.
Scoop out all of the cheese ball mixture and for it into a ball. Place the cream cheese mixture in the middle of the plastic wrap and place in the freezer for one hour.
Pulse the pecans in a food processor until small bits form. Transfer it to a shallow bowl.
Take the cheese ball out of the freezer and remove the plastic wrap. Form into a firmer ball and then roll it in the pecans.
Enjoy with your favorite crackers!
Source: shighheelsandgrills.com
Add the cranberry sauce, dill, and onion and mix until fully incorporated.
Place a square of plastic wrap on the counter.
Scoop out all of the cheese ball mixture and for it into a ball. Place the cream cheese mixture in the middle of the plastic wrap and place in the freezer for one hour.
Pulse the pecans in a food processor until small bits form. Transfer it to a shallow bowl.
Take the cheese ball out of the freezer and remove the plastic wrap. Form into a firmer ball and then roll it in the pecans.
Enjoy with your favorite crackers!
Source: shighheelsandgrills.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
French Onion & Bacon Cheese Ball
French Onion & Bacon Cheese Ball- Caramelized onions, Gruyere and cream cheese coated in crunchy fried onions and chives, an insanely delicious appetizer.
Prep time:
Cook time:
Serving size: 10
Calories per serving: 151
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 151
2 cups diced yellow onions
1/2 pound bacon
8 ounces cream cheese
1/2 cup sour cream
1 1/4 cups Gruyère or Swiss cheese, grated
1/4 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 cup finely diced chives
1 1/2 cups French’s Crispy Fried onions chopped
Directions:
Cut raw bacon into chunks and fry up in a pan over medium-high heat until thoroughly cooked. Once cooked, remove from heat and drain grease. Allow the bacon to cool on a paper towel; set aside.
Using the same frying pan heat 1-2 tablespoons of olive oil over medium-high heat, then add onion and season with salt and pepper. Cook over heat, stirring occasionally, until caramelized, about 15-20 minutes. Remove from heat and cool.
Finely chop cooled bacon and add to a large mixing bowl.
Add cream cheese, sour cream, Gruyère, thyme and red pepper flakes, Beat until well combined.
Stir in cooled onions, until completely mixed in.
Form the cheese mixture into a ball and wrap in plastic wrap to chill for at least 1 hour. *TIP* I set the cheese mixture in the center and on top of two pieces of plastic wrap. Then gently pull the plastic wrap together to form a ball. Then using my hand I gently press the plastic wrap to make a ball.
In a small bowl combine chives and French’s Crispy Fried Onions, toss to combine. When ready to serve, remove the cheese ball from the fridge and roll it in the fried onion and chive mixture.
Serve with crackers, chips or baguette slices.
Source: sdashofsanity.com
Using the same frying pan heat 1-2 tablespoons of olive oil over medium-high heat, then add onion and season with salt and pepper. Cook over heat, stirring occasionally, until caramelized, about 15-20 minutes. Remove from heat and cool.
Finely chop cooled bacon and add to a large mixing bowl.
Add cream cheese, sour cream, Gruyère, thyme and red pepper flakes, Beat until well combined.
Stir in cooled onions, until completely mixed in.
Form the cheese mixture into a ball and wrap in plastic wrap to chill for at least 1 hour. *TIP* I set the cheese mixture in the center and on top of two pieces of plastic wrap. Then gently pull the plastic wrap together to form a ball. Then using my hand I gently press the plastic wrap to make a ball.
In a small bowl combine chives and French’s Crispy Fried Onions, toss to combine. When ready to serve, remove the cheese ball from the fridge and roll it in the fried onion and chive mixture.
Serve with crackers, chips or baguette slices.
Source: sdashofsanity.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Pomegranate Jeweled Cheeseball
Serving size: 4
Calories per serving: 517
Ingredients:
Calories per serving: 517
2 tablespoons unsalted butter
10 fresh sage leaves
1 (8-ounce) package cream cheese, softened
4 ounces mascarpone cheese, softened
6 ounces freshly grated sharp white Cheddar cheese
1/2 cup sliced, toasted almonds
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup pomegranate arils
cracker for serving
Directions:
Heat a skillet over medium heat and add butter. Once it’s sizzling, toss in the sage leaves and cook until crispy – flipping once and cooking about 1 minute per side. Remove the sage leaves and place them on a paper towel to crisp up a bit. Set the butter aside.
In the bowl of your electric mixer, combine the cream cheese, mascarpone and cheddar cheese. Beat until combined, then add in the almonds, sage leaves, remaining butter, salt and pepper. Mix on low speed until combined, about 1 minute, scraping down the sides and the bottom if needed. Take the cheese mixture out of the bowl and mold it into a big ball as best you can. Roll it in plastic wrap and place it in the fridge for 30 minutes.
Meanwhile, place the arils on a paper towel and pat them completely dry. Let them sit out while the cheese is chilling to remove as much liquid from them as possible. This will keep the cheeseball pretty!
After 30 minutes, mold the cheese into more of a smooth ball. Add the arils to a plate or baking sheet and roll the ball through them, using your hands to press arils into all the cracks and crevices. You will need to gently press so the arils adhere to the cheese. At this time, you can serve it immediately or keep it in the fridge until ready to use. If you want to make it ahead of time, you can rolls the ball 1 to 2 days beforehand. I’d wait until the night before or morning of to add the pomegranate arils, and you may need to let the cheese come to room temp a bit so it’s sticky enough.
Source: showsweeteats.com
In the bowl of your electric mixer, combine the cream cheese, mascarpone and cheddar cheese. Beat until combined, then add in the almonds, sage leaves, remaining butter, salt and pepper. Mix on low speed until combined, about 1 minute, scraping down the sides and the bottom if needed. Take the cheese mixture out of the bowl and mold it into a big ball as best you can. Roll it in plastic wrap and place it in the fridge for 30 minutes.
Meanwhile, place the arils on a paper towel and pat them completely dry. Let them sit out while the cheese is chilling to remove as much liquid from them as possible. This will keep the cheeseball pretty!
After 30 minutes, mold the cheese into more of a smooth ball. Add the arils to a plate or baking sheet and roll the ball through them, using your hands to press arils into all the cracks and crevices. You will need to gently press so the arils adhere to the cheese. At this time, you can serve it immediately or keep it in the fridge until ready to use. If you want to make it ahead of time, you can rolls the ball 1 to 2 days beforehand. I’d wait until the night before or morning of to add the pomegranate arils, and you may need to let the cheese come to room temp a bit so it’s sticky enough.
Source: showsweeteats.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Dill Pickle Cheeseball
Dill Pickle Cheese Ball is just right for the pickle lovers in your life! It's easy to make and always a huge hit at parties, tailgating, for a snack, or any other time! Author: Amy
Prep time:
Serving size: 20
Calories per serving: 53
Ingredients:
Serving size: 20
Calories per serving: 53
8 ounces cream cheese room temperature
1 cup dill pickle relish, drained
1 tablespoon Worcestershire sauce
1/2 teaspoon onion powder
1 1/2 grated cheese I used colby jack
2 teaspoons dill weed Fresh is best
Directions:
Mix room all ingredients except grated cheese.
Stir in grated cheese
Form into a ball.
Refrigerate for about 15 minutes.
Sprinkle with chopped dill weed, or roll cheese ball in dill weed.
Serve, or refrigerate until serving time. If you want the cheese ball to be firm refrigerate for an hour before serving.
Source: spitchforkfoodie.com
Stir in grated cheese
Form into a ball.
Refrigerate for about 15 minutes.
Sprinkle with chopped dill weed, or roll cheese ball in dill weed.
Serve, or refrigerate until serving time. If you want the cheese ball to be firm refrigerate for an hour before serving.
Source: spitchforkfoodie.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
The Best Cheese Ball
I had no idea that a cheese ball could be this good. Last year I had the best cheese ball I ever had and now I get to share how crazy easy this appetizer is! Author: Sweet Basil
Prep time:
Serving size: 16
Calories per serving: 142
Ingredients:
Serving size: 16
Calories per serving: 142
16 ounces cream, softened
1 jar Old English cheese Spread, found by the crackers
1 1/2 cups Cheddar cheese, grated
1 teaspoon garlic powder Scant
1 teaspoon onion powder Scant
2 teaspoons lemon juice
2 tablespoons mayonnaise, heaping
2 cups pecans
1 tablespoon parsley fresh, chopped
cracker for serving
Directions:
Finely chop the pecans and set aside.
In a large bowl, combine all of the ingredients and stir together until smooth.
Form into a ball and place on a large piece of saran wrap.
Place the cheese in the fridge for 10-15 minutes to firm back up. You can prepare this up to 48 hours ahead of time and leave it like this until you're ready to serve.
Meanwhile, mix the chopped pecans and parsley together and place on a plate.
Unroll the cheese ball and place in the nuts. Roll to cover and shape with your hands if necessary to keep the shape.
Serve immediately or store for a few hours in the fridge.
Source: sohsweetbasil.com
In a large bowl, combine all of the ingredients and stir together until smooth.
Form into a ball and place on a large piece of saran wrap.
Place the cheese in the fridge for 10-15 minutes to firm back up. You can prepare this up to 48 hours ahead of time and leave it like this until you're ready to serve.
Meanwhile, mix the chopped pecans and parsley together and place on a plate.
Unroll the cheese ball and place in the nuts. Roll to cover and shape with your hands if necessary to keep the shape.
Serve immediately or store for a few hours in the fridge.
Source: sohsweetbasil.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
