The Best Cheeseball Food

BEST CHEESEBALL

Steps:

• Mix everything together in a large bowl
• Crush nuts on wax paper
• Roll the cheese ball into nuts until completely covered
• Refrigerate overnight
• Remove from the refrigerator at least 10 minutes before serving

THE BEST CHEESEBALL

Steps:

• In a medium bowl combine the cream cheese, Cheddar cheese, Monterey Jack cheese, green bell pepper, jalapeno pepper, Worcestershire sauce and garlic salt. Mix together and form mixture into a ball. Roll ball in cilantro and serve with your favorite crackers.

CLASSIC CHEESE BALL

Steps:

• Combine the cream cheese, cheddar, Brie, Worcestershire sauce, hot sauce, garlic powder, and onion powder in a bowl. With an electric mixer, beat on medium speed until incorporated. Add the parsley and continue to beat on low speed until just combined. Form the mixture into a ball and refrigerate until set.
• While the cheese ball sets, coarsely chop the pecans and spread on a rimmed plate.
• About 30 minutes before serving, remove the cheese ball from the fridge. Roll the ball in the pecans, pressing them firmly to the ball, until completely covered. Let soften at room temperature for 30 minutes. Serve.

CHEESE BALL

Steps:

• In a large bowl, with an electric mixer, beat cream cheese with cheddar, mustard, Worcestershire sauce, and a generous pinch of pepper until well combined. Mix in 1/4 cup pecans. Cover cheese mixture with plastic wrap, and chill at least 2 1/2 hours or up to overnight.
• Divide the cheese mixture in half, and shape each half into a ball. Spread remaining 3/4 cup pecans on a plate, and roll balls in pecans to coat completely, pressing nuts to adhere. Serve chilled.

THE BEST CHEESEBALL

Steps:

• Place finely chopped pecans in a shallow dish and set aside.
• In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth.
• Add the cheddar cheese and mix until just combined.
• Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.
• With lightly greased hands, portion the cheese mixture into 4 pieces and roll each section into a round ball.
• Coat in pecans.
• The easiest way to do this is to hold the cheeseball in one and and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this helps the pecans go farther).
• Cover each cheeseball in saran wrap and refrigerate until ready to serve.

CHEESE BALL I

Steps:

• In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

THE BEST CHEESEBALL EVER

Steps:

• Whip cream cheese until light and fluffy.
• Add the pineapple, seasoned salt, and green onions until well mixed.
• Form mixture into a ball. This was easier if I refrigerated the cheese ball for an hour before this step. I also found I preferred splitting this into 2 normal sized cheese balls instead of 1 huge cheese ball because it was easier to handle.
• Roll the ball in the nuts.
• Serve with crackers.