Simple Cheese Ball Recipe
I'm convinced this is the best Cheese Ball recipe, with plenty of cheddar cheese, green onions, and seasonings mixed with cream cheese. It's coated in chopped pecans and served with crackers, pretzels, or veggies.
Servings: 24
Calories: 124kcal
Cost: 10
Equipment
Ingredients
- 16 ounces cream cheese , softened
- 2 cups freshly grated sharp cheddar cheese (avoid pre-shredded cheese)
- 2 green onions , 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
- dash freshly ground black pepper
- 2/3 cup pecans , finely chopped
Instructions
- Mix cheeseball ingredients: Place cream cheese in a mixing bowl then mix until smooth. Add cheese, green onion, Worcestershire sauce, hot sauce, parsley, garlic powder, oregano. and pepper then mix well to combine.16 ounces cream cheese, 2 cups freshly grated sharp cheddar cheese, 2 green onions, 1 teaspoon Worcestershire sauce, 1 teaspoon hot pepper sauce, 1 teaspoon dried parsley flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon Dried oregano, dash freshly ground black pepper
- Form into ball: 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.
- Coat with nuts: 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.2/3 cup pecans
- Chill and serve: Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Remove from fridge 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!
Video
Notes
*Use a spreading knife to serve the cheeseball. If you dip your cracker straight into the ball, chances are it will break.
Cream Cheese: Regular or low fat will work fine.
Cheddar Cheese: My personal preference for this recipe is sharp cheddar. Make sure to buy the block and grate it yourself instead of the pre-shredded stuff. It makes a big difference in both flavor and texture.
Nuts: could substitute almonds or another finely chopped nut, or leave the nuts out completely and use bacon bits, chopped green onion, or Craisins.
Make Ahead Instructions: Prep the cheeseball and form into a ball, but don't add the nuts on the outside. Wrap in plastic wrap and store in an airtight container or bag in the refrigerator for up to a week (depending on how fresh your ingredients are). Coat it in nuts an hour before you serve it and refrigerate until serving.
Storing Instructions: A cheese ball needs to be stored in the refrigerator. It will stay fresh for several days or up to 2 weeks, depending on how fresh your ingredients are. Look at the expiration dates for the ingredients you are using, if you recently purchased them, it should last for about 2 weeks when kept in the refrigerator.
Freezing Instructions: Make and form cheese ball, but don't add the nuts on the outside. Wrap well in plastic wrap then place in a freezer safe ziplock bag. Keep in the freezer for up to one month. Let thaw in the refrigerator overnight then add nuts when it's completely thawed then keep in the refrigerator until serving.
Nutrition
Calories: 124kcal | Carbohydrates: 2g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 129mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 0.4mg | Calcium: 89mg | Iron: 0.2mg
Recipe Link
Recipe Video
