Utah Style and Design

4 Classic Cheese Ball Recipes for the Holiday Season

December 8, 2016

Everything old is new again. The enduring entertaining classic receives an update in these easy recipes.

blue cheese balls

Blue Cheese Ball

8 oz. cream cheese, softened

3 oz. crumbled blue cheese

4 Tbsp. chopped dried cherries

Coating:

3/4 cup chopped toasted walnuts

Serve with cocktail toasts or water crackers. And a nip of port.

Mediterranean Cheese Ball

Mediterranean Cheese Ball

4 oz. goat cheese, softened

4 oz. cream cheese, softened

2 tsp. finely chopped fresh rosemary leaves

1 tsp. cracked black pepper

Coating:

3/4 cup toasted pine nuts

Serve with toasted pita chips.

Spicy Cheese Ball

Spicy Cheese Ball

8 oz. shredded pepper jack cheese

3 oz. cream cheese, softened

pinch of salt

1 clove garlic, mashed

1/2 small jalapeño, seeded and diced

Coating:

3 Tbsp. pure chile powder, 2 tsp. cumin and 1 cup tostadas, pulverized in a food processor

Serve with sturdy tostadas.

cheese-ball-_lemon

Lemon Cheesecake Ball

8 oz. cream cheese, softened

2 1/2 Tbsp. sugar (superfine is great)

zest of one large lemon

1 Tbsp. fresh lemon juice

1/8 tsp. vanilla extract

Coating:

3/4 cup crushed fresh gingersnaps

Serve with thin Moravian-style gingersnaps.

Method: 

In a food processor, blend softened cheeses and flavorings for each cheese ball. Scrape the mixture into a bowl, cover, and put it into the refrigerator to firm up. When it’s about the consistency of clay, mold the cheese into a sphere and roll it in the coating. You may have to pat the coating onto the ball. Cover and refrigerate until serving time.

Jessica Ohlen

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