A cheese ball is a great appetizer to serve at your next party. You can easily make one in a variety of flavors in less time than you might think.
One common ingredient you will find with all of these recipes is cream cheese. You should always let your cream cheese soften at room temperature for 20 minutes before beginning your recipe. Once your recipe is prepared, it needs to be stored in your refrigerator.
You can find several inexpensive appetizer containers and servers at your local department store or kitchen shop, for less than $20.00.
I like to serve mine with a variety of crackers, raw vegetables, and party breads.
The following recipes are great for the beginner cook as well as the most experienced cook.
1 (8 ounce) pkg. cream cheese 3 c. shredded sharp cheddar cheese 2 tbsp. ground green pepper 2 tsp. Worcestershire sauce 1 tsp. lemon juice 1 tsp. mustard 1/2 tsp. salt 1 c. fresh parsley
Mix all ingredients together (except for parsley) in a large bowl. Roll into a ball. Place parsley in a pie pan and roll your cheese ball in the parsley until its completely covered. Chill your ball for 1 hour before serving.
2 pkgs. (8 ounce) cream cheese 3 Tbsp. Worcestershire sauce 3 Tbsp. Accent 3 Tbsp. finely chopped onion 1 pkg. chipped beef
Mix cream cheese, Worcestershire sauce, Accent and onion together until blended. Add 1/3 of the package of chipped beef. Shape into a ball. Place the remaining chipped beef into a pie pan and roll your ball into the beef until its covered. Place in refrigerator to chill for 2 hours before serving.
2 pkgs. (8 ounce) cream cheese 1/2 green pepper, finely chopped 1 (8.5 ounce) can crushed pineapple, drained pinch of garlic 2 Tbsp. minced onion 2 Tbsp. seasoned salt chopped nuts
Drain juice from pineapple. Chop green pepper. Mix cream cheese, pepper, pineapple, onions, garlic and seasoned salt together in a large bowl. Shape into 1 large or 2 small balls. Place chopped nuts in a pie pan and roll your balls into the nuts until they are coated. Wrap in plastic wrap and refrigerate for 6-8 hours before serving.
Salmon and Pecan
1 sm. can red salmon 1 (8 ounce) pkg. cream cheese 2 Tbsp. horseradish 1 tsp. Worcestershire sauce 2 tsp. finely chopped onion 1/2 c. chopped pecans
In a large bowl combine the salmon, cream cheese, horseradish, Worcestershire sauce and onion. Shape into a ball. Place chopped pecans in a pie pan and roll the ball into the pecans until its covered. Refrigerate for 3 hours before serving.
Note: If you have nut allergies you can try rolling your balls in these toppings: sandwich cookie crumbs, graham cracker crumbs or pretzel crumbs.