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Classic Cheese Ball Recipe


Classic Cheese Ball Recipe



Enjoy this classic cheese ball made with cream cheese, cheddar cheese, green onions and chopped walnuts as one of the most popular appetizers. I love serving it at Thanksgiving, Christmas, and

my New Year’s party.





• 16 ounces cream cheese, softened at room temperature

• 2 cups grated fresh cheddar cheese

• 1 teaspoon hot sauce, e.g. B. Frank’s Hot Sauce

• 1 teaspoon Worcestershire sauce


• ½ teaspoon kosher salt

• ½ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon freshly ground black pepper

• 2 green onions, finely chopped


• ¾ cup chopped pecans

Classic Cheese Ball Recipe new york times recipes



• Using a stand mixer with an attachment With a paddle attachment or an electric hand mixer Beat the cream cheese at medium speed until smooth.

• Add cheddar cheese, hot sauce, Worcestershire sauce, kosher salt, garlic powder, onion powder and freshly ground black pepper. Beat until smooth and creamy, scraping down the sides of the


bowl and continuing to beat as needed.• Place a large piece of plastic on a work surface. Place the cheese in a ball pan and lift the sides of the plastic wrap to cover the cheese ball. Use the wrapping

process to form the cheese into a ball.

• Store the ball in the refrigerator overnight or up to 7 days.

• To serve, remove the cheese ball from the refrigerator.Roll it in the chopped nuts and place on a serving platter with the treats of your choice.




• Use a good quality aromatic cheddar, e.g. B. white cheddar, smoked cheddar or my favorite sharp cheddar.

• It’s best to make this cheese ball in advance so the whipped cream cheese mixture has enough time to cool and shape. This cheese ball can be made up to 1 week in advance.

• Other nuts that can be used include sliced ​​or slivered almonds (preferably toasted), chopped walnuts, or chopped pistachios.• Try other dried herbs like parsley, oregano or marjoram.


• Place the cheese ball on a charcuterie board with olives, grapes, candied nuts, cucumbers, cured meats, nuts and assorted cheeses.

• Store leftovers in an airtight container for up to 7 days as long as the ingredients are fresh and the cheese ball shelf life does not exceed 14 days.

• To freeze, wrap twice in plastic wrap and store in a resealable freezer bag. Freeze for up to 1 month.

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