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A cheese ball is a timeless party appetizer that is creamy, savory, and incredibly easy to make ahead of time. This classic recipe combines softened cream cheese with sharp cheddar, savory seasonings, and fresh green onions, all rolled in a crunchy coating of chopped pecans. It’s the perfect centerpiece for a holiday spread or any gathering, guaranteed to be a crowd-pleaser!
What is a Cheese Ball?
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A cheese ball is a cold appetizer, often served around the holidays, made primarily from a mixture of soft, spreadable cheese (usually cream cheese) blended with shredded cheese and various seasonings. The mixture is shaped into a ball and then typically coated in chopped nuts, herbs, or bacon bits. It’s designed to be served with crackers, pretzels, or vegetable crudités for dipping. The best cheese balls balance a rich, creamy interior with a flavorful, crunchy exterior.
Ingredients
For the Cheese Ball
- 16 ounces (2 blocks) cream cheese, fully softened to room temperature
- 2 cups freshly grated sharp cheddar cheese
- 1/4 cup finely chopped green onions (scallions)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
For the Coating
- 2/3 cup pecans, finely chopped
For Serving
- Crackers, pretzels, crostini, or vegetable sticks
How to Make a Classic Cheese Ball
- Soften and Mix Cream Cheese: Ensure the cream cheese is at room temperature; this is crucial for a smooth mix. Place the softened cream cheese in a large mixing bowl and beat it with a hand mixer or wooden spoon until it is smooth.
- Combine Ingredients: Add the grated sharp cheddar cheese, chopped green onions, Worcestershire sauce, dried parsley, garlic powder, and black pepper to the bowl. Mix everything together until the ingredients are completely combined and the mixture is uniform. Avoid overmixing.
- Shape the Ball: Lay out a large piece of plastic wrap. Scrape the entire cheese mixture into the center of the plastic wrap. Bring the edges of the plastic wrap up around the cheese mixture and use the plastic to help mold the mixture into a firm ball shape. Twist the plastic wrap closed to seal it.
- Chill: Refrigerate the wrapped cheese ball for at least 1 hour, or up to 24 hours. Chilling is necessary to allow the cheese ball to firm up and hold its shape.
- Coat and Serve: Place the finely chopped pecans on a clean plate. Unwrap the chilled cheese ball and roll it gently in the pecans, pressing the nuts lightly into the sides of the ball until it is completely coated. Serve the cheese ball immediately with an assortment of crackers and dippers.
Tips for the Perfect Cheese Ball
- Freshly Grate Your Cheese: Pre-shredded cheese contains an anti-caking agent that can prevent it from blending smoothly into the cream cheese. Use cheese grated from a block for the best texture and flavor.
- The Power of Softening: If your cream cheese isn’t soft enough, the final mixture will be lumpy and difficult to blend and shape. Let it sit on the counter for at least 1-2 hours.
- Alternative Coatings: If you don’t like pecans or have a nut allergy, you can coat the cheese ball in:
- Crispy, crumbled bacon bits.
- Finely chopped fresh herbs (like parsley or chives).
- Toasted Panko breadcrumbs.
Conclusion
This classic cheese ball is the ultimate make-ahead appetizer. Its rich, savory flavor and creamy texture, contrasted by the crunchy pecan coating, make it a delightful and impressive addition to any spread.
Delicious Cheese Ball In Just 5 Steps
A classic, easy-to-make cheese ball recipe featuring a blend of cream cheese, sharp cheddar, and savory seasonings, coated in crunchy pecans.
Ingredients
For the Cheese Ball
- 16 ounces 2 blocks cream cheese, fully softened to room temperature
- 2 cups freshly grated sharp cheddar cheese
- 1/4 cup finely chopped green onions scallions
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
For the Coating
- 2/3 cup pecans finely chopped
For Serving
- Crackers pretzels, crostini, or vegetable sticks
Instructions
- Soften and Mix Cream Cheese: Ensure the cream cheese is at room temperature; this is crucial for a smooth mix. Place the softened cream cheese in a large mixing bowl and beat it with a hand mixer or wooden spoon until it is smooth.
- Combine Ingredients: Add the grated sharp cheddar cheese, chopped green onions, Worcestershire sauce, dried parsley, garlic powder, and black pepper to the bowl. Mix everything together until the ingredients are completely combined and the mixture is uniform. Avoid overmixing.
- Shape the Ball: Lay out a large piece of plastic wrap. Scrape the entire cheese mixture into the center of the plastic wrap. Bring the edges of the plastic wrap up around the cheese mixture and use the plastic to help mold the mixture into a firm ball shape. Twist the plastic wrap closed to seal it.
- Chill: Refrigerate the wrapped cheese ball for at least 1 hour, or up to 24 hours. Chilling is necessary to allow the cheese ball to firm up and hold its shape.
- Coat and Serve: Place the finely chopped pecans on a clean plate. Unwrap the chilled cheese ball and roll it gently in the pecans, pressing the nuts lightly into the sides of the ball until it is completely coated. Serve the cheese ball immediately with an assortment of crackers and dippers.
Notes
The cheese ball can be prepared (but not coated) and kept in the refrigerator for up to 1 week.
