The Ultimate Party Cheese Ball
This old-fashioned cheese ball recipe is a creamy, savory, make-ahead dream. Packed with cheddar, blue cheese, garlic, and bell pepper, then rolled in pecans for crunch, it’s the ultimate party starter for Christmas, Thanksgiving, or any celebration that calls for a crowd-pleasing appetizer.
Equipment
- Medium Bowl
- Cheese Spreading Knife
- Decorative Platter
Ingredients
- 8 oz. Block of Cream Cheese
- 2 cups Shredded Cheddar Cheese
- 4 oz. Crumbled Blue Cheese
- ¼ cup Chopped Green Bell Pepper
- ¼ cup Chopped Green Onions
- 1 tbsp Chopped Pimento
- 1 clove Garlic minced
- 2 tsp Worcestershire Sauce
- 1 tsp Butter
- ½ cup Chopped Pecans
- Fresh Rosemary sprigs optional garnish
Instructions
- In a small bowl combine the bell pepper, green onion and butter, cover. Microwave on high 30-45 seconds or until the veggies are tender-crisp, stirring once in between.1/4 cup Chopped Green Bell Pepper, 1/4 cup Chopped Green Onions, 1 tsp Butter
- Add cream cheese to a bowl and microwave on medium (50%) power about 1 to 1-1/2 minutes until softened.8 oz. Block of Cream Cheese
- Stir in the softened veggies.
- Stir in remaining ingredients, except the pecans.2 cups Shredded Cheddar Cheese, 4 oz. Crumbled Blue Cheese, 1 tbsp Chopped Pimento, 1 clove Garlic, 2 tsp Worcestershire Sauce
- Loosely shape into a ball and wrap in plastic wrap. Place cheese ball in a small bowl for molding if desired, then chill in the fridge at least 2 hours.
- Unwrap cheese ball and roll in chopped pecans. Garnish with rosemary if desired.1/2 cup Chopped Pecans
- Let the cheese ball warm up at least 30 minutes before serving. Serve with crackers, bread or veggies.
Notes
Molding the Cheese: I highly recommend the "bowl mold" method. This creates a uniform even domed ball shape, and you can still fine tune the shape with your hands afterward if needed.
Adding Nuts: If you are using fine chopped pecans, it works best to roll the cheese ball in the nuts. If you are using coarse chopped nuts, I find it easier to scoop and gently press the nuts onto the ball.
Storing: Keep covered in plastic wrap in the fridge for up to two weeks.
Freezing: Freeze without the nut coating. Wrap tightly in plastic, seal in a freezer bag, and freeze for up to six months. Thaw completely, coat in nuts, and serve.
Make-Ahead: Prepare and chill several days in advance—the flavors deepen as they rest. Just add your nut coating right before serving for best texture.
Tried this recipe?Let us know how it was!
