THE BEST CHEESEBALL
For a slightly spicy cheeseball with lots of zing, try this easy recipe. If you don't care for cilantro, you can roll the ball in shredded Cheddar cheese or fresh chopped parsley.
Provided by Anita Moree
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 15m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 1.9 g, Cholesterol 61.7 mg, Fat 19.5 g, Fiber 0.1 g, Protein 6.3 g, SaturatedFat 12.2 g, Sodium 301.6 mg, Sugar 0.4 g
BEST CHEESEBALL
Our best cheeseball is perfect for any gathering. The secret ingredient in this cheese ball will shock you but it truly gives it the amazing flavor it has!
Provided by Chandice Probst
Categories Appetizer
Time 10m
Number Of Ingredients 10
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
Nutrition Facts : Calories 109 kcal, Carbohydrate 2 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 218 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 4 g
THE WORLD'S BEST CORNED BEEF CHEESE BALL !!
This cheese ball is ALWAYS a huge hit at family gatherings and is always asked for by more than one person. Try it! You wont ever want to eat another cheese ball ever again..I promise! This is best made the day before to chill overnight to let the flavors mix
Provided by Mystical_fire
Categories Spreads
Time 10m
Yield 1 cheeseball
Number Of Ingredients 5
Steps:
- Place cream cheese in a large bowl.
- Chop corned beef and green onions pretty fine. You dont want large pieces in this.
- Pour chopped onions and beef into bowl.
- Add the accent and Worcestershire to bowl.
- Mix thoroughly and form into ball. (I like to use my clean hands to mix it, because that's the best way I have found to get it thoroughly mixed.).
- Place on platter and put into refrigerator to chill over night.
- Take it out a few hours before being served to allow to soften. Surround the cheese ball with your favorite crackers (I like to use sociables), and watch it disappear!
Nutrition Facts : Calories 1923, Fat 177.5, SaturatedFat 94.9, Cholesterol 611.1, Sodium 3107.7, Carbohydrate 38.9, Fiber 4.7, Sugar 22.2, Protein 50.9
BITS AND PIECES PARTY CHEESE BALL
The cheese ball is a stalwart of the Midwest cocktail party, where it can be fashioned from processed Cheddar cheese and port wine, or pineapple and cream cheese. This recipe relies on the leftover ends of good cheese or even just one kind of good-quality, sharp cheese like Gruyère. The idea of adding butter comes from Vivian Howard, the North Carolina chef who features a cheese ball with blue cheese, chopped dates and bacon in her cookbook "Deep Run Roots." She calls hers a party magnet, and indeed, for all of the shade thrown at cheese balls, they are often the first thing to be eaten. They can be served with chutney, jam or simply alongside the best-quality crackers you can find.
Provided by KIm Severson
Categories easy, quick, snack, dips and spreads, appetizer
Time 15m
Yield 1 12-ounce cheese ball, about 8 to 10 servings
Number Of Ingredients 10
Steps:
- Allow the butter and cheeses to come to room temperature. They should sit out of the refrigerator for at least 30 minutes.
- Put everything except the pecans and parsley in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth, scraping down the sides of the bowl once or twice. It should take about 4 minutes.
- Plop the mixture onto a piece of waxed paper and gently form into a ball. Place in the refrigerator for at least 15 minutes or until firm enough to work with.
- Mix the pecans and parsley together on a large plate or a cutting board, then roll the cheese ball in the mixture. Cover any surfaces with a sprinkling of the mixture and pat into the sides until you have an evenly coated ball.
- Wrap well in plastic wrap and refrigerate. When ready to serve, let the ball sit out for at least a half hour to soften. Serve with good plain crackers or small toasts.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 202 milligrams, Sugar 1 gram, TransFat 0 grams
WORLD'S BEST CHEESE BALL
Steps:
- Mix together cream cheese, Worcestershire sauce, lemon juice and green onions with a spoon until creamy.
- With a spatula, scrape sides of the mixing bowl while forming cheese mixture into a ball shape.
- Slice dried beef into thin strips. Place layer of sliced beef onto serving plate. Place cheese ball onto the plate. Cover the entire cheese ball with the sliced beef. Chill until ready to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SAVORY CHEESE BALL
Blue cheese contributes a pleasant, tangy bite and olive a saltiness to this creamy cheese ball recipe. For the optimum taste, let the cheese ball stand at room temperature for 20 minutes before serving.-Jan Stawara, Howell, Michigan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145 calories, Fat 14g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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