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.
Prep Time15 mins
Total Time15 mins
- 16 ounces cream cheese , softened
- 2 cups freshly grated sharp cheddar cheese (avoid pre-shredded cheese)
- 2 green 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 oregano leaves
- dash freshly ground black pepper
- 2/3 cup pecans , finely chopped
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 rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture 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 ball, pressing them in gently and turning the 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!
*Serve the cheeseball with a spreading knife. If you dip your cracker straight into the ball, chances are it will break!
Make-ahead instructions: Make the cheeseball but don'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 freshness 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 fresh in the refrigerator for several days of a couple weeks depending on the freshness of your ingredients. To estimate how long your cheese ball will stay fresh, first notice the expiration 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 wrap (without nuts) and place it in a freezer safe ziplock bag. Freeze for up to 1 month. Thaw in the refrigerator overnight and add nuts once completely thawed.
Calories: 101kcal | Carbohydrates: 2g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 125mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg