Olive Cheese Balls

Name: Olive Cheese Balls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 18 olive cheese balls
Ingredients: 18 Queen olives stuffed with pimento; ¼ cup unsalted butter; 4 ounces shredded sharp cheddar; ½ cup + 1 tablespoon all-purpose flour; ¼ teaspoon paprika; ¼ teaspoon Morton kosher salt; ¼ teaspoon black pepper

User Reviews

4.6

57 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
18 olive cheese balls
Calories
164 kcal
Course
Appetizer
Cuisine
American

Olive Cheese Balls

Iris Warren

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This baked Olive Cheese Balls recipe features flaky, tender, cheesy dough wrapped around a juicy, briny green olive. It's a fun and easy appetizer recipe that's perfect for entertaining, as you can make these ahead and even freeze them for later!

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Ingredients

Servings

18 Queen olives stuffed with pimento
¼ cup unsalted butter, at soft room temperature (but not melty)
4 ounces shredded sharp cheddar
½ cup + 1 tablespoon all-purpose flour, divided
¼ teaspoon paprika
¼ teaspoon Morton kosher salt
¼ teaspoon black pepper

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Instructions

Drain olives and place them on a paper towel to dry.
In a small bowl, combine butter and shredded sharp cheddar with a wooden spoon. Add flour, paprika, salt, and pepper. Mix as well as you can with the wooden spoon, and then finish by combining with your hands. It will turn into a moist, dense dough that you can easily form into a ball.
Divide the large ball of dough into 18 smaller portions. I like to use a small 2-teaspoon scoop, tightly packed. Roll each portion into a ball and place it in the palm of one hand. With the thumb of your other hand, press the dough ball to flatten it. Place an olive in the center of the flattened dough and mold the dough up around the olive. Give it a gentle roll between your palms to finish. Place olive cheese balls two inches apart on an ungreased baking sheet. Cover tightly and refrigerate for 1 to 2 hours.
Preheat oven to 400°F. Place chilled baking sheet in oven and bake for about 15 minutes, or until lightly browned. Let cool on the baking sheet for 5 to 10 minutes before serving. These are best when eaten while still warm. Serve with homemade buttermilk ranch if you like to dip!

Notes

Adapted from my mom's recipe box, originally from Betty Crocker. Jalapeno Parmesan Ranch variation from a farmgirl's dabbles.
Parmesan Jalapeno Ranch variation: Just use 4 ounces of shredded Parmesan instead of sharp cheddar. Omit the salt. And add in 1½ teaspoons of dry ranch seasoning blend. (Flour and black pepper remain the same.) The texture of the combined dough will be a bit drier than the sharp cheddar mixture, but there will still be plenty of moisture to mold it around the olives. This recipe version does not need to chill before baking. Just bake at 400°F on an ungreased baking sheet for 15 minutes.
Parmesan Jalapeno Ranch variation: Just use
4 ounces of shredded Parmesan instead of sharp cheddar. Omit the salt. And add in 1½ teaspoons of dry ranch seasoning blend.
(Flour and black pepper remain the same.) The texture of the combined dough will be a bit drier than the sharp cheddar mixture, but there will still be plenty of moisture to mold it around the olives. This recipe version does not need to chill before baking. Just bake at 400°F on an ungreased baking sheet for 15 minutes.

Nutrition Information

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Serving 1 Calories 164kcal (8%) Carbohydrates 2g (1%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Cholesterol 39mg (13%) Sodium 304mg (13%) Fiber 1g (4%)