Classic Cheese Ball
This super easy cheese ball recipe is a holiday classic! Form cream cheese, cheddar, and some simple seasonings into a ball and roll it in crunchy pecans. Serve with crackers and sliced vegetables. It’s an easy appetizer to make, and the finished version tastes better than the sum of its parts! I like to start a cheese ball with some basics—cream cheese, a good sharp cheddar, and some crunchy veggies, but after that, it’s kind of dealer’s choice! I encourage you to branch out! Make this your own and use flavors that you love. Cheeses to consider: Sharp cheddar, Gouda (smoked or normal), pepper jack, or a mixture. Cheeses to avoid: Super-dry cheeses like Parmesan or Cotija cheese, as they won’t be as spreadable. A good cheese ball is all about mixing different flavors and textures to create the ultimate flavor experience.
I like serving my cheese balls with buttery crackers like Ritz, but you can use any cracker. Vegetables like celery sticks or thick radish slices would work well too. The spread is also good smeared on a crusty baguette or served on a tortilla in a wrap! The best thing about cheese balls is you can make a few and keep them in the fridge for up to a week for easy snacking. Just roll them in nuts (or your coating of choice) and wrap them tightly in plastic wrap.
- 16 ounces cream cheese, softened
- 8 ounces sharp cheddar cheese, grated
- 1/2 cup minced green bell pepper
- 4 scallions, minced
- 2 tablespoons fresh lemon juice, about 1 small lemon
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 cup chopped pecans, for rolling
- Crackers to serve