Cheese Ball Dip Recipes

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!

HERMAN REUNION CHEESE BALL

Steps:

• In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. Blend well. Add Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
• While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture.

CHEESE BALL DIP

Steps:

• Leave cream cheese out to soften to room temperature.
• Meanwhile chop the green onions stems or sprigs into very thin slices (smaller than a dime in thickness).
• And dice wafer thin ham into small pieces like onion.
• Mix together cream cheese, accent, green onion and 1/2 the diced ham. Once thoroughly combined evenly, form mixture into a ball shape with your hands.
• Then roll ball into remaining half of diced ham.
• I usually make this ahead and refrigerate with wax paper or plastic wrap over it until serving time.
• Center on serving dish and surround with "Sociable" crackers.
• NOTE: For servings I guessed at 8-10 but everyone loves it and eats more than they should so I sometimes make a double recipe depending on what other appetizers I'm making for the holiday and how many are coming.

I COULD HAVE BEEN A CHEESE BALL, BUT THE PECANS LET ME DOWN...

Steps:

• 1. Have cream cheese at room temperature. Combine all ingredients and mix with mixer. Chill well before serving.
• 2. I usually use the whole jar of pimento. Mostly because I love pimento, but also because I never know what to do with the rest of the jar, lol. Or... you could double this and use the whole jar. I don't drain the pineapple.. works just fine either way. Just remember to chop the onion and bell pepper really small... tiny even.
• 3. Originally this was a cheese ball recipe. You were supposed to divide mixture in half and roll each portion in chopped pecans, forming 2 balls. The first time I made this, I made balls. Never again! If you don't eat it all, the pecans get rubbery in the fridge. Ever since then, I just make it as a spread and serve in a bowl with really good snack crackers. It is ever better the second day, so can be made a day ahead.
• 4. If you really feel the need to make this into balls, I would suggest draining the pineapple and putting mixture in the fridge for an hour or so before trying to roll it in chopped pecans. It makes 2 cheese balls.