If y’all really wanna get a party started, make this cheese ball, boos. It’s creamier than the store-bought ones, and you can switch it up however you like. I like mine rolled in toasted pecans, but dried fruit or other toppings work too. This ain’t a strict recipe, more like a guide you can play with. Set it out with crackers, bread slices, and veggies, and get into it!
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How To Make This Cheese Ball
Step 1: Stir the cream cheese and cheddar in a large bowl until smooth, then mix in the shallot, bell pepper, Worcestershire, green onions, sherry, and paprika until evenly combined.
Step 2: Lay two sheets of plastic wrap in a plus sign on the counter, scoop the cheese mixture into the center, and gather the wrap to encase it, twisting at the top. Shape into a ball, place in a rounded-bottom bowl, and refrigerate until firm.
Step 3: Place the pecans in a round cake pan, unwrap the chilled cheese ball, and roll it in the pecans until fully coated, pressing gently so they stick.
PRO TIP: Keep this simple cheese ball recipe balanced, y’all. Add in some dried fruit (½ cup is the sweet spot), fresh herbs, or a little bacon if you like, but don’t pile it on too heavy or it won’t spread right. You can also try rolling it in almonds or walnuts! Or swap the sharp cheddar for mozzarella or Monterey Jack.
Cheese Ball Recipe
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Equipment
Ingredients
- 8 ounces cream cheese softened
- 8 ounces shredded sharp cheddar
- 2 tablespoons minced shallot 1 small shallot
- ½ cup small diced green bell pepper
- 2 teaspoons Worcestershire sauce
- 4 green onions minced
- 2 teaspoons sherry
- ½ teaspoon smoked paprika
- 1 cup toasted pecans finely chopped
Instructions
- In a large bowl, stir together the cream cheese and cheddar until homogeneous and mostly smooth.
- Add in the shallot, bell pepper, Worcestershire sauce, green onions, sherry, and paprika. Stir together until evenly mixed.
- Lay 2 sheets of plastic wrap onto the counter in the shape of a plus sign. Scoop the cheese mixture into the center and gather the sides of the plastic wrap to encase the cheese and twist at the top of the cheese. Shape into a ball and place into a bowl with a rounded bottom and place in the refrigerator for at least 4 hours up to 24 hours.
- When ready to serve, place the pecans in a round cake pan. Remove the cheese ball from the refrigerator and unwrap it, and carefully roll it into the pecans covering the entire surface. Press them gently so they adhere to the cheese ball.
- Place in a serving bowl or plate and serve with buttery crackers, raw vegetables, or toasted baguette slices.
Notes
Storing this Cheese Ball
- Fridge: Keep the cheese ball wrapped tight in plastic wrap or in an airtight container. It’ll stay good for 3 to 4 days.
- Freezer: Y’all can freeze it before rolling in nuts. Wrap in plastic wrap, then foil, and it’ll keep for up to 1 month. Thaw overnight in the fridge before serving.
- Room Temp: It can sit out for about 2 hours, which is plenty for most parties, but after that it needs to go back in the fridge so it doesn’t lose its texture (not that it usually lasts that long anyway).
Nutrition
Recipe Tips
- Bring the cream cheese out ahead of time so it’s soft enough to mix smooth. That’s the base of a good cream cheese ball.
- Don’t use pre-shredded cheese, boos. The coating on it keeps it from blending right.
- Stick your cheddar in the freezer for 10 minutes before shredding. It’ll be easier to grate and handle. Also, shred using the smallest holes of your box grater.
- Get those pecans real fine! If chopping is a pain, place them in a zip-top bag and crush with a rolling pin.
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Serving Suggestions
- Bread: Roasted garlic bread, baguette slices, buttery croissants, or my homemade yeast rolls all pair perfectly with this easy cheese ball.
- Crackers: Go for buttery Ritz, wheat crackers, or bagel chips if you want something sturdier.
- Veggies: Celery sticks, cucumber slices, bell pepper strips, carrot sticks, even fried zucchini make great dippers.
- Meats: Slices of salami, prosciutto, or grape jelly meatballs are always good alongside this classic cheese ball recipe.
Recipe Help
Let it sit out at room temp for about 15 minutes before serving. And put out a small spreading knife! Crackers will snap if you try to dig straight in.
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