Cheddar Cheese Ball Recipes

BACON, CHEDDAR AND SWISS CHEESE BALL

Steps:

• In a large bowl, beat cream cheese and sour cream until smooth. Stir in shredded cheeses, 1/2 cup bacon, 1/4 cup pecans, onion, pimientos, pickle relish, salt and pepper. Refrigerate, covered, at least 1 hour., In a small bowl, mix parsley, poppy seeds and remaining bacon and pecans. Spread half the parsley mixture on a large plate. Shape half the cheese mixture into a ball; roll in parsley mixture to coat evenly. Cover. Repeat. Refrigerate at least 1 hour. Serve with crackers.

BACON CHEDDAR RANCH CHEESE BALL

Steps:

• In bowl, combine cream cheese and cheddar cheese. Microwave cheeses for about 45 seconds (depending on microwave) or just until the they are soft and cheddar is slightly melted. Stir to combine.
• Add ranch dressing mix, garlic powder, onion powder, Worcestershire sauce, paprika, black pepper and half of the green onions. Stir the mixture until everything is combined. Chill in fridge for about 5 minutes if necessary so it can be formed into a ball.
• Lay plastic wrap on surface and transfer cheese mixture on top. Wrap the plastic wrap around cheese mixture and shape the mixture into a ball. Chill until the cheese ball is firm.
• Combine the bacon bits, nuts and remaining green onions in a plate. Roll the chilled cheese ball in the bacon/nuts mixture. Refrigerate covered until ready to serve. The cheese ball tastes better the next day after all the flavors are combined.

EASY CHEESE BALL II

Steps:

• In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum!

CREAM CHEESE BALL

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and preserves until smooth and creamy. Scrape down the bowl, then beat in the garlic powder, salt, and hot sauce, and then the cheddar cheese.
• Lay a large sheet of plastic wrap on the counter. Scrape the cheese mixture into the center in as circle-like of a mound as you can. It will not be a perfect ball at this point. Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
• Toast the pecans: Preheat the oven to 350 degrees and spread the pecans onto an ungreased baking sheet. Bake for 7 to 9 minutes, stirring once or twice, until they are deeply toasted and fragrant. Watch very carefully toward the end of the baking time to ensure the pecans do not burn. Transfer to a cutting board and chop into small bits. Let cool completely to room temperature.
• When ready to serve, remove the cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it's easiest to use a plate with edges that curve up a little. A pie dish works well too.) Add the parsley and lightly mix with your fingers to combine. Unwrap the cheese ball and place it on the plate with the parsley and pecans, coating well. The cheese ball won't roll like a true ball. Gently lift and turn it, patting the pecans and parsley all over the outside. Carefully lift it onto a serving plate. Serve with crackers or baguette slices.

CLASSIC CHEDDAR CHEESEBALL

Steps:

• Place the cream cheese in a large mixing bowl and beat with an electric mixer until smooth, about 1 minute. Scrape the sides of the bowl and sprinkle garlic powder over the cream cheese. Add the Worcestershire sauce. Mix again until well combined, about 1 minute.
• Add the cheese and mix again. Spread plastic wrap on the counter and scoop the cheese mixture onto it. Form into a ball with the spatula.
• Place the chopped nuts on a small plate. Gently roll the cheeseball in the nuts to coat it completely. Wrap the finished cheese ball in plastic wrap until ready to serve.
• Remove from the refrigerator at least 30 minutes before serving. Serve with crackers and fresh vegetables.

20 EASY CHEESE BALLS FOR YOUR NEXT PARTY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cheese ball in 30 minutes or less!

SHARP CHEDDAR CHEESE BALL

Steps:

• Combine all ingredients (can use electric hand mixer) and shape into ball.
• Refrigerate, but let set out at room temperature before serving.
• Serve with crackers.

MARTHA'S CHEDDAR CHEESE BALL

Steps:

• Place cheddar, cream cheese, butter, milk, and chutney in the bowl of an electric mixer fitted with a paddle attachment; mix until well combined. Transfer mixture to refrigerator; let chill overnight. Roll cheese mixture into a ball. Place pecans in a shallow dish. Roll cheese ball in pecans to fully coat. Serve with crackers.

BACON CHEDDAR CHEESE BALL

Steps:

• In a large mixing bowl, combine cream cheese, sour cream, garlic powder, and black pepper with a hand mixer until smooth and well combined. Stir in half of the cheddar cheese, green onions, bacon, and pecans. Set the other half aside on a plate. Mix with a spatula until evenly distributed.
• Add the cheese mixture onto a clean cutting board and use your hands to shape it into a ball. To prevent the cheese from sticking too much, apply some oil to your hands or wear disposable gloves.
• Cover the cheese ball with plastic cling wrap and refrigerate for at least 30 minutes, allowing it to firm up a bit if needed. I placed the cheese ball wrapped in plastic wrap in the freezer for 15 minutes to save time.
• In a medium bowl, whisk together the remaining half of the cheddar cheese, green onion, bacon, pecans and poppy seeds until evenly mixed. Roll the chilled cheese ball in the mixture until all sides are coated. Gently press it into the cheese ball to stick if needed.
• Serve immediately with crackers or store (wrapped in plastic wrap) in the refrigerator for up to a week.