Best Cheeseball Recipes

THE BEST CHEESEBALL

Steps:

• In a medium bowl combine the cream cheese, Cheddar cheese, Monterey Jack cheese, green bell pepper, jalapeno pepper, Worcestershire sauce and garlic salt. Mix together and form mixture into a ball. Roll ball in cilantro and serve with your favorite crackers.

BUTTERMILK RANCH CHEESEBALL

Steps:

• Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. Chill the mixture for 5 minutes, then shape into a ball.
• Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. Serve immediately.

HERB & GARLIC CHEESEBALL

Steps:

• In a large bowl using a hand held mixer or stand mixer, add the cream cheese and mix until smooth. Add the goat cheese and mix together with cream cheese until well blended.
• Add the herbs, dill, basil, rosemary, and chives and mix together. Lay plastic wrap on top of the inside of a smaller bowl completely covering the inside of the bowl leaving the excess plastic wrap hanging off the bowl. Use a rubber spatula and scoop the cheese mixture into the bowl.
• Once all the cheese has been added, take the ends of plastic wrap and cover the exposed cheese wrapping the entire mixture. Turn the wrapped cheese to the countertop and use your hands to form into a perfectly sized ball. Place inside the refrigerator for, at least, 2 hours.
• Turn the ball onto a serving platter and remove the plastic wrap. Garnish the ball by sprinkling with dill and parsley leaves, if desired. Serve with crackers.

FOOTBALL CHEESEBALL WITH HERBED CRACKERS

Steps:

• Combine the cream cheese, Cheddar, hot sauce, Worcestershire sauce, garlic powder, onion powder and shallots in a large bowl. Beat with an electric mixer until thoroughly blended. Season with salt and pepper. Transfer to a large sheet of plastic wrap, cover with a second sheet of plastic wrap and form into a football shape. Wrap up in the plastic and refrigerate until firm, at least 2 hours and up to overnight.
• Preheat the oven to 350 degrees F.
• Combine the butter, rosemary and thyme in a small bowl and microwave until melted.
• Lay the crackers out on two baking sheets. Brush the tops with about 2 1/2 tablespoons of the herb butter. Bake until fragrant and a shade darker, about 10 minutes. Cool completely, then store in an airtight container at room temperature until ready to eat. (The crackers can be made up to 2 days ahead.)
• Toss the walnuts with the remaining herb butter and arrange on a baking sheet in a single layer. Bake until golden brown, about 8 minutes. Cool completely, then finely chop.
• Unwrap the cheese ball and cover completely with the walnuts. Transfer to a serving dish. Separate the string cheese into strands and arrange them to look like the laces on a football. Serve with the herbed crackers and crudites.

HOT PEPPER PEACH CHEESEBALL RECIPE

Steps:

• Cream together well and chill for about 1 hr. Form into a ball and roll in Monterey Jack cheese.

DILL PICKLE CHEESEBALL

Steps:

• Mix all ingredients together except grated cheese.
• Stir in grated cheese.
• Form into a ball.
• Sprinkle with dill weed.
• Refrigerate for an hour or so before serving.

PIMIENTO CHEESEBALL

Steps:

• Add the Cheddar, mayonnaise, hot sauce and garlic to a food processor and pulse to combine, making sure the cheese remains coarse. Add the cream cheese and pulse until combined. Add the chopped pimientos and pulse twice, just to incorporate into the mixture.
• Line a small bowl with plastic wrap then press the cheese mixture into the bowl. Cover the top with the overhanging plastic wrap and refrigerate for at least 2 hours or overnight.

CHUTNEY CHEESEBALL

Steps:

• Mix all ingredients except Mango Chutney. Form into a ball. Pour the Mango Chutney over the top. Serve with crackers.

BACON AND PECAN CHEESEBALL RECIPE BY TASTY

Steps:

• Add the cream cheese, cheddar cheese, blue cheese, salt, and pepper to a large bowl and mix well with a fork.
• Add ½ of the chopped red pepper, the spring onions, ½ of the pecans and ½ of the bacon to the bowl and mix to combine.
• Transfer the cheese mixture to a sheet of cling film and wrap it up. Shape into a ball and refrigerate for at least 1 hour.
• In a shallow bowl, mix together the rest of the red pepper, the parsley, remaining pecans and bacon, and the poppy seeds.
• Remove the cheese ball from the cling film and roll it around the topping mixture until completely covered.
• Serve with a selection of crackers.
• Enjoy!

CHOCOLATE CHIP CHEESEBALL

Steps:

• In a mixing bowl, combine cream cheese, butter and vanilla, beat until fluffy.
• Gradually add the sugars, beat until just combined.
• Stir in the chocolate chips.
• Cover and refrigerate for 2 hours.
• Form into ball and roll in pecans.
• Serve with graham crackers.

PUMPKIN CHEESEBALL

Steps:

• In a food processor, blend the cheese crackers to very fine crumbs.
• In a large bowl, mix the Cheddar, cream cheese and macaroni and cheese powder until fully combined. Roll into a ball and coat with the cheese crackers crumbs. Wrap fully in plastic wrap and form into a pumpkin shape. Using a wooden spoon or skewers, make the ridges of a pumpkin.
• Unwrap the cheeseball pumpkin. Place the pepper stem and parsley sprig on the top and sit on top of a plate of green tortilla chips.

DRIED BEEF CHEESEBALL RECIPE - (4.3/5)

Steps:

• Put everything in a food processor and mix until beef and onion are finely chopped and ingredients are well blended. Chill for at least 2 hours. Roll in ball. Enjoy!

MINI CHEESEBALL PUMPKINS WITH CARAMELIZED GARLIC

Steps:

• Melt butter in a small saucepan over medium-high heat until sizzling, about 30 seconds. Add garlic and sugar. Cook, stirring constantly, until garlic just starts to brown, 3 to 5 minutes. Immediately remove from heat. Transfer garlic mixture to a bowl. Add Cheddar cheese, cream cheese, green onions, and garlic salt. Beat using an electric mixer on medium speed until creamy. Cover and refrigerate until firm enough to handle, about 30 minutes.
• Shape chilled cheese mixture into golf-ball-sized balls. Roll each ball in crushed crackers and slightly flatten the bottom. Press 1/2 a pretzel stick into the top. Repeat with remaining cheese mixture.
• Spread parsley out on a serving plate and place mini cheeseball pumpkins on top, leaving enough room in between for parsley to show through.

THE BEST CHEESEBALL

Steps:

• Place finely chopped pecans in a shallow dish and set aside.
• In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth.
• Add the cheddar cheese and mix until just combined.
• Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.
• With lightly greased hands, portion the cheese mixture into 4 pieces and roll each section into a round ball.
• Coat in pecans.
• The easiest way to do this is to hold the cheeseball in one and and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this helps the pecans go farther).
• Cover each cheeseball in saran wrap and refrigerate until ready to serve.

BUTTERMILK RANCH CHEESEBALL

Steps:

• Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. Chill the mixture for 5 minutes, then shape into a ball.
• Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. Serve immediately.

THE BEST CHEESEBALL EVER

Steps:

• Whip cream cheese until light and fluffy.
• Add the pineapple, seasoned salt, and green onions until well mixed.
• Form mixture into a ball. This was easier if I refrigerated the cheese ball for an hour before this step. I also found I preferred splitting this into 2 normal sized cheese balls instead of 1 huge cheese ball because it was easier to handle.
• Roll the ball in the nuts.
• Serve with crackers.

BUTTERMILK RANCH CHEESEBALL RECIPE - (4.5/5)

Steps:

• -Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. -Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. -Chill the mixture for 5 minutes, then shape into a ball. -Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. -Serve immediately

ALMOND PINECONE CHEESEBALL

Steps:

• Spread almonds in single layer in cookie sheet. Bake at 300 for 15 min. stirring often. Combine cream cheese and mayo and mix well. Add bacon, onion, dill and pepper and mix well. Cover and chill overnight. Form into 2 pinecone shapes. Beginning at narrow end press almonds at slight angle in rows until completely covered

HAWAIIAN CHEESECAKE CHEESEBALL

Steps:

• 1. In a mixing bowl, beat the cream cheese, butter & vanilla until fluffy. Gradually add sugar, beat until just combined. Stir in pineapple.
• 2. Cover and refrigerate two hours.
• 3. Place cream cheese mixture on a large piece of plastic wrap and shape into a ball
• 4. Refrigerate for at least an hour.
• 5. If you choose, just before serving, roll cheese ball in toasted coconut. Serve with graham crackers.
• 6. I usually put it in a dip bowl & just top with coconut since it can be kind of soft to make into a ball
• 7. You can also take the basic recipe (recipe minus pineapple & coconut***use only 3/4 c powdered sugar since there isn't juice from the pineapple) & make it your own with toffee chips, caramel bits, PB chips, White Chocolate, etc just make sure they are small pieces.

CHEESEBALL II

Steps:

• Combine the cream cheese, Cheddar cheese, Jack cheese, monosodium glutamate, Worcestershire sauce, ham and beef. Mix together well and form into ball. Refrigerate until chilled.