Lauras Cheese Ball Dip Recipes
LAURA'S DIP
I got this blue cheese dip recipe from a friend of my sister's. Everyone loves it, even kids. Serve it with crackers and veggies.
Provided by lhealy
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 6h10m
Yield 32
Number Of Ingredients 5
Steps:
- In a medium bowl, mix small curd cottage cheese, sour cream, blue cheese, green onions and dill weed. Cover and chill in the refrigerator 6 hours, or overnight, before serving.
Nutrition Facts : Calories 39.7 calories, Carbohydrate 0.8 g, Cholesterol 7.3 mg, Fat 2.9 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 99.5 mg, Sugar 0.1 g
CHEESE BALL DIP
Someone gave me this recipe many years ago after I tried it, loved it and had to have the recipe. It's always my favorite choice for appetizer. I always get rave reviews and it is always devoured. It's so easy to make. This great cheese ball dip is excellent served with the crackers called "Sociables". I never use anything else with it. NOTE: I often get 6-8 ounces deli ham (instead of a package of wafer thin sandwich ham) and ask them to slice it wafer thin or shave it for a recipe.
Provided by Kathy Orell
Categories Spreads
Time 10m
Yield 1 ball, 8-10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 132.5, Fat 11.1, SaturatedFat 6.6, Cholesterol 42.2, Sodium 414.1, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 7
I COULD HAVE BEEN A CHEESE BALL, BUT THE PECANS LET ME DOWN...
Deb tells us that this is better on the second day, but we'd eaten it all by the end of the first day! This is a terrific appetizer for any occasion and could easily be pepped up even more by adding your favorite hot sauce or jalapenos.... if you're so inclined. Happy snacking!
Provided by Deb Kotansky
Categories Spreads
Number Of Ingredients 7
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.
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- Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion, Worcestershire sauce, hot sauce, parley, garlic powder, oregano and pepper and mix well to combine.
- Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a round ball.
- Place the pecans on a plate. Hold the cheese ball in one hand and use the other hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball to coat all sides.
- Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!
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