Classic Cheese Ball

This classic Cheese Ball recipe makes the perfect party appetizer. This cheese ball is made with cheddar tall mallow, cream cheese, green onion and spices, and coated in chop pecans .
Nothing beats an appetizer that can be made in 15 minutes, that ’ s what I love most about this cheese ball. That ’ sulfur besides the best thing about this easy vegetable dim and homemade shrimp cocktail .
Cheese ball being spread on a cracker with a plate of crackers and the rest of the cheeseball in the background.
A homemade cheeseball is one of the most classical vacation appetizers, ever ! If you want to get more creative than the traditional serve style, these mini cheese ball bites are besides a crowd favorite.

What I Love about this Classic Cheese Ball:

1. Make it ahead of time.  This recipe can be made up to a week in advance if you want to ! Although, you will want to wait to add the nuts public treasury closer to when you serve thus that they don ’ deoxythymidine monophosphate get down soft. The only problem with making it in advance is figuring out how to keep your kin from eating it all !
2. The flavor combinations. This is not a boring cheeseball. The concoction of cheeses with Worcestershire, spices and a little hot sauce is nothing abruptly of charming. not one particular spice overwhelms and all of the flavors in the tall mallow ball blend together nicely. besides, it ’ s worth noting that the hot sauce wont make it piquant, it equitable adds capital relish .
3. Low maintenance. This tall mallow ball is perfect as a party appetizer while you prepare the rest of your vacation banquet ! It ’ s completely low maintenance. Just pay back it up, pull it from the electric refrigerator when you ’ re ready, and set it out with a crowd of delectable crackers for people to serve themselves .

Cheese ball ingredients:

  • Cream cheese. Regular or low fat will work fine.
  • Cheddar cheese: I like Sharp cheddar best. Be sure to freshly grate the cheese instead of buying the pre-shredded kind! It will make a big flavor and texture difference.
  • Green onion: finely chopped.
  • Seasonings: dried parsley, garlic powder, dried oregano, ground black pepper, Worcestershire sauce, hot sauce.
  • Chopped pecans. Chop them very finely so the cheeseball is easier to serve. You could substitute almonds or another finely chopped nut, or leave the nuts out and use bacon bits, chopped green onion, or Craisins.

the ingredients to make a cheese ball including cream cheese, shredded cheese, spices, and pecans

How to make a homemade cheese ball;

Combine ingredients. Beat cream tall mallow until legato, and then mix in the remaining ingredients. Remember that high quality ingredients make a high quality cheese ball. Buy block cheese rather of pre-shredded tall mallow !
side by side process photos of how to make a cheese ball.
Form the cheese ball.  Use a spatula and your hands to form the concoction into a ball. Be sure to spray your hands with non-stick cook atomizer to prevent the tall mallow from sticking .
Coat in nuts. You can use whatever type of nuts you prefer, merely be sure to chop them finely. To coat in nuts, hold the tall mallow ball in one bridge player and use your other hand to gently scoop the chop nuts and press them onto the ball .
Side by side process photos of how to coat a cheese ball in nuts.
Chill. Wrap the cheeseball in plastic envelop and refrigerate for 1 hour before serve .

Serve the cheese ball with:

  • Crackers
  • Vegetables
  • Mini bagels
  • Pita bread
  • Pretezels

To serve: Make indisputable your cheese ball phonograph record is complete with a cheese spreading tongue. If you dip your cracker straight into the ball chances are it will bread into pieces !

Make-ahead, Storing, and freezing instructions:

To make-ahead: Make the cheeseball but don ’ thymine coat it in nuts. store it in an airtight container or udder and place it in the refrigerator for up to one workweek ( depending on the novelty of your ingredients ). An hour before you are cook to serve it, coat it in nuts and refrigerate until serving .
Storing : A tall mallow ball should be stored in the refrigerator and will stay fresh for several days or up to 2 weeks depending on the crust of your ingredients. To estimate how farseeing your tall mallow ball will stay clean, inaugural comment the termination date on the ingredients you are using. Assuming you are using recently purchased ingredients, your cheeseball should stopping point about 2 weeks in the refrigerator !
To freeze: To freeze the cheeseball, wrap it well in credit card wrapping ( without nuts ) and place it in a deep-freeze condom ziplock base. freeze for up to 1 calendar month. Thaw in the refrigerator overnight and add nuts once completely thawed .
A round plate with a cheese ball (covered in crushed nuts) in the center and crackers fanned in a circle around the edge of the plate.

Consider trying these easy appetizers:

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recipe
Cheese ball being spread on a cracker with a plate of crackers and the rest of the cheeseball in the background.

5

from

252

votes

Classic Cheeseball

This Classic Cheese Ball recipe makes the perfect party appetizer. A cheese ball made with cheddar cheese, cream cheese, green onion and spices, and coated in chopped pecans.

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writerLauren Allen

Course

Appetizer

Cuisine

American

Servings

24

Calories

101

Prep

15

mins

Total

15

mins

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Ingredients  

  • 16 ounces cream cheese , softened

  • 2 cups newly grated sharply cheddar cheese ( keep off pre-shredded cheese )

  • 2 greens onion , chopped

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon hot pepper sauce

  • 1 teaspoon dried parsley flakes

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried marjoram leaves

  • dart newly ground black pepper

  • 2/3 cup pecans , finely chopped

Instructions 

  • Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion, Worcestershire sauce, hot sauce, parley, garlic powder, oregano and pepper and mix well to combine. 

  • Use a rubberize spatula to scrape the sides of the bowl and gather the mix into one hunk. lightly grease your hands and form the mix into a round ball .
  • place the pecans on a plate. Hold the cheese ball in one hand and use the other hand to scoop the pecans onto the outside of the testis, pressing them in gently and turning the musket ball to coat all sides .
  • Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you’d love to dip in cheese!

Notes

* Serve the cheeseball with a spreading tongue. If you dip your cracker straight into the ball, chances are it will break !
Make-ahead instructions: Make the cheeseball but do n’t coat it in nuts. store it in an airtight container or ziplock and place it in the refrigerator for up to a week ( depending on the novelty of your ingredients ). An hour before you are ready to serve it, coat it in nuts and let it rest in the refrigerator until serving .
Storing : A cheese ball can stay clean in the refrigerator for several days of a couple weeks depending on the crust of your ingredients. To estimate how long your cheese musket ball will stay fresh, first notification the termination date on the ingredients you are using. Assuming you are using recently purchased ingredients, your cheeseball should last about 2 weeks in the refrigerator !
Freezing instructions: To freeze the cheeseball, wrap it well in plastic wrapping ( without nuts ) and rate it in a deep-freeze safe ziplock bag. freeze for up to 1 month. Thaw in the refrigerator overnight and add nuts once wholly thawed .

Nutrition

Calories:

101

kcal

Carbohydrates:

2

g

Protein:

4

g

Fat:

9

g

Saturated Fat:

4

g

Cholesterol:

23

mg

Sodium:

125

mg

Potassium:

48

mg

Fiber:

1

g

Sugar:

1

g

Vitamin A:

283

IU

Vitamin C:

1

mg

Calcium:

61

mg

Iron:

1

mg

Did You Make This Recipe ? Tag @ TastesBetterFromScratch on Instagram with # TastesBetterFromScratch [email protected]

HAVE YOU TRIED THIS RECIPE?!

rate AND COMMENT BELOW–I WOULD LOVE TO HEAR YOUR EXPERIENCE !

I originally shared this recipe November 2017. Updated October 2019 with process photos and instructions .

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