Savory Cheese Ball Food

SAVORY CHEESE BALL

Steps:

• In a large bowl, beat the cream cheese, blue cheese and butter until smooth. Stir in olives and chives. Cover and refrigerate for at least 1 hour., Shape cheese mixture into a ball; roll in walnuts. Cover and refrigerate for at least 1 hour. Serve with crackers.

SAVORY MINI CHEESE BALL RECIPES

Steps:

• CUT cream cheese into 6 pieces; roll each into a ball.
• COMBINE sesame seed, poppy seed and half the garlic in small bowl. Mix herbs and remaining garlic in separate small bowl. Mix herbs and remaining garlic in separate small bowl. Combine cranberries and nuts in third bowl.
• ROLL 2 cheese balls in sesame seed mixture, 2 cheese balls in herb mixture and remaining cheese balls in nut mixture.

SAVORY POMEGRANATE CHEESE BALL

Steps:

• Mix all ingredients except pomegranate seeds until blended; shape into ball.
• Place pomegranate seeds in pie plate. Add cheese ball; turn to evenly coat with seeds. Wrap in plastic wrap.
• Refrigerate 2 hours.

SAVORY MINI CHEESE BALLS

Steps:

• Cut cream cheese into 6 pieces; roll each into a ball.
• Combine sesame seed, poppy seed and half the garlic in small bowl. Mix herbs and remaining garlic in separate small bowl. Combine cranberries and nuts in third bowl.
• Roll 2 cheese balls in sesame seed mixture, 2 cheese balls in herb mixture and remaining cheese balls in nut mixture.

SWEET AND SAVORY CHEESE BALL

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium bowl, mix bacon, Cheddar cheese, green onions and mayonnaise. Adjust the amount of mayonnaise as needed, using just enough to make the mixture stick together.
• Mold the mixture into a ball. Spread ball with strawberry preserves. Chill in the refrigerator until serving.

PINEAPPLE CHEESE BALL

Steps:

• Drain the pineapple. In a fine-mesh strainer, drain the 20-ounce can of pineapple. Use a spatula to press out as much water as possible.
• Dice the veggies. Dice the bell pepper, jalapeño, shallot, and green onions.
• Toast and chop the pecans. I like to toast the pecan because toasting them brings out their flavor. Chop them, if they aren't already chopped.
• Mash the cream cheese. Use a fork to mash the softened cream cheese.
• Add the remaining ingredients. Add the drained pineapple, the diced veggies, the Worchestershire sauce, salt, and pepper. Mix until everything is evenly combined.
• Form and chill. Form the cheese ball mixture into a ball and wrap the whole thing in plastic wrap. Chill for at least 2 hours and up to overnight.
• Add the crushed pecans. Roll the chilled pineapple cheese ball in crushed pecans.
• Serve. Serve with round buttery crackers. I like Ritz and Wheat Thins.

SAVORY CHEESE BALLS

Steps:

• Mix feta cheese, mustard, bread crumbs and season with salt and pepper. With moistened hands, form cheese mixture into about 30 small balls.
• Roll about 1/3 of the cheese balls in coarsely ground pepper, 1/3 in chives and the remaining 1/3 in paprika.
• Arrange cheese balls on a plate and refrigerate until ready to serve.

SAVORY CHEESE BALL

Steps:

• In a medium bowl, combine softened cream cheese, green onions, green pepper, crushed pineapple, seasoned salt, and 1 cup of the chopped pecans.
• Put the refrigerator for 5-10 minutes to start to become firm.
• Remove from the refrigerator and form into ball.
• Put the remaining 1 cup of chopped pecan on pie plate, roll the formed ball in the nuts to cover the outside entirely.
• Place the ball on the serving plate of choice, cover with saran wrap and refrigerate until serving.

JALAPENO POPPER CHEESE BALL

Steps:

• Add the cream cheese, sour cream, pepper, garlic powder, and onion powder to a medium bowl. Using a mixer beat on medium speed until smooth and creamy.
• Turn the speed to low and mix in 1 1/2 cups of cheddar cheese. After that add half of the chopped bacon, half of the minced jalapeno, and half of the chopped green onions.
• In a medium Ziploc bag combine the remaining cheddar cheese, bacon, jalapenos, and green onions, and store in the refrigerator.
• Layout a large piece of plastic wrap on the kitchen counter. Spoon the cream cheese mixture into a ball shape and bring up the sides of the plastic wrap to cover the cheese ball.
• Shape the cheese into a ball and refrigerate it for 6-8 hours or better overnight.
• Remove the cheese ball about 20-30 minutes prior to serving.
• Spread the reserved mixture from the Ziploc bag on a large plate.
• Unwrap the ball and roll it evenly in the reserved toppings so it covers the whole surface.
• Serve with crackers.

SWEET & SAVORY CHEESE BALL

Steps:

• In food processor, chop olives until minced fine. Spread mixture into layers of paper towels and squeeze most of the moisture out.
• In food processor chop bell pepper, celery and onion until minced fine. Spread mixture onto layers of paper towels and squeeze most of the moisture out.
• Squeeze most of the moisture out of the crushed pineapple with paper towels.
• In a medium mixing bowl combine all ingredients except cheddar cheese.
• Roll into a ball and wrap in plastic wrap. Put in freezer for about 30 minutes to 1 hour until cheese ball is firm but not frozen.
• Remove from freezer and roll ball into the shredded Cheese. Gently press cheddar into the cheese ball then put on plate or platter in refrigerator until ready to serve.
• Serve with assorted crackers or celery chunks.

SWEET AND SAVORY CHEESE BALL RECIPES

Steps:

• Savory Southwestern Bacon Jalapeno Cheese Ball:
• Combine cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapenos and half of the crumbled cooked bacon.
• Place the roasted pecans, the remaining diced jalapenos and bacon along with the diced bell pepper on a plate. Stir together until well mixed. Line a small bowl with plastic wrap. Add cheese mixture and bring edges of plastic wrap together, forming a ball.
• Refrigerate 30 minutes and then remove from fridge and form into a ball. Remove plastic wrap and roll the cheese ball to coat with the bacon- jalapeno mixture.
• Refrigerate for at least an hour. About 10 minutes before serving, removed from fridge. Chill covered for at least an hour before serving. Serve with crackers.
• Mint Chocolate Chip Cheese Ball:
• Cream cream cheese and butter together. Gradually beat in powdered sugar and then beat in extract and food coloring until desired color is reached. Stir in one cup of mini chocolate chips.
• Transfer to a bowl and refrigerate for at least one hour.
• Sprinkle ½ cup of mini chocolate chips on top of a piece of plastic wrap. Scoop out cream cheese mixture and place on top of chocolate chips. Sprinkle top of cream cheese with more chocolate chips.
• Wrap cheese ball with plastic wrap and place in a clean bowl. Press into bowl to form the cheese ball. Invert onto a serving board or cake stand. Sprinkle with more chocolate chips if needed.
• Serve immediately or refrigerate until ready to serve.

SWEET AND SAVORY GOAT CHEESE BALLS APPETIZER

Steps:

• In a mixing bowl, fold together cream cheese and goat cheese until combined.
• Finely dice mint leaves, dried mango, and pistachios. Add to the cheese and fold. Pour in honey. Fold again.
• Put in the fridge and let sit for 10 minutes.
• Take bowl out of the fridge. Have your serving plate ready. Spray your hands with a bit of cooking spray. This will prevent the cheese from sticking to your hands while we roll the ingredients into balls.
• Roll cheese into equal-sized balls. This recipe will make approximately 10.
• Enjoy!