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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.
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Ingredients
• 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
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• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon freshly ground black pepper
• 2 green onions, finely chopped
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• ¾ cup chopped pecans
Instructions
• 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
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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.
Notes
• 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.
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• 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.