Classic Cheeseball
User Reviews
5
Classic Cheeseball
Description
This recipe starts by mixing softened cream cheese until smooth, then adding freshly grated sharp cheddar, chopped green onions, Worcestershire and hot pepper sauces, dried parsley, garlic powder, oregano, and pepper. The seasoned mixture is shaped into a round ball and coated with chopped pecans to create a textured exterior.
The cheeseball is refrigerated to firm up the shape and flavors meld. The contrast between the creamy, savory filling and the crunchy pecan coating provides an inviting texture combination. The blend of sauces and herbs adds a balanced, tangy seasoning to the rich cheese base.
Serving the cheeseball with crackers, pretzels, or vegetables offers a variety of dipping options for parties or casual snacking. It is important to use a spreading knife to avoid breaking crackers when serving.
Cheeseballs can be made ahead by forming the ball and refrigerating without nut coating, then adding nuts an hour before serving. They store well refrigerated for up to two weeks depending on ingredient freshness, and can be frozen without nuts for up to one month.
Ingredients
- 16 ounces cream cheese , softened
- 2 cups cheddar cheese avoid pre-shredded cheese, freshly grated, sharp
- 2 green onions , chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano dried
- dash black pepper freshly ground
- 2/3 cup pecans , finely chopped
Instructions
- Place cream cheese in a mixing bowl then mix until smooth. Add cheese, green onion, Worcestershire sauce, hot sauce, parsley, garlic powder, oregano. and pepper then mix well to combine.
- Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a round ball.
- Place the pecans on a plate. Hold the cheese ball in one hand and use the other hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball to coat all sides.
- Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!
Notes
- Serve with a spreading knife to preserve crackers and make serving easier.
- For make-ahead, prepare and chill the cheeseball without nuts; coat with nuts about an hour before serving.
- Store in the refrigerator for several days up to two weeks depending on ingredient freshness.
- Freezing is possible without nuts; thaw overnight in refrigerator before coating with nuts again.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 129mg | 5% |
| Potassium | 50mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 89mg | 9% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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