This recipe is a classic, meaning it has been around since cheese balls were one of those ‘have-to-have’ appetizers at any party. I think that maybe there used to be a bit of mystery surrounding them and the woman, yes woman, who could make one was considered a culinary master.
Funny.
Suffice it to say that I felt somewhat intimidated when I made my first cheese ball. Silly thing about which to feel intimidated, but there you have it. It is as simple as blending a few ingredients, letting them chill, then shaping them into a ball. Good grief, so easy.
This recipe is my favorite go-to recipe and the flavors work well in a variety of settings. It is from a cookbook which was put together by a group of American, British, Greek, and Asian women who were living in an Aramco (the company for which my father worked) sponsored neighborhood in Saudi Arabia. It’s a fun cookbook, incorporating many different cuisines. In the true fashion and circumstances of the time, it comes with a laminated, simple hand-drawn cover and is bound with a ‘comb’ binding.
When I made this Party Cheese Ball for this post, I was again surprised by how good it tastes and how simple it is to make. Serve it with your favorite crackers or fresh dipping vegetables. Be sure to take it out of the refrigerator about 20 minutes before serving, because the ingredients will soften and will be easier to spread.
You might also like my son in-law’s favorite Ranch Cheese Ball. It is very easy to make and is delicious.
Classic Party Cheese Ball
Ingredients
- 2 blocks (8 ounces each) cream cheese, softened
- 2 cups grated sharp cheddar cheese (8 ounces weight)
- 2 teaspoons finely chopped pimiento
- 2 teaspoons finely chopped onion
- 1 teaspoon finely chopped green pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 1/2 teaspoons seasoning salt
- dash cayenne pepper or a pinch of red pepper flakes
- 1 cup finely chopped pecans
Instructions
- Using a stand mixer, or by hand, combine softened cream cheese and cheddar cheese, mixing until well blended.
- Add pimiento, onion, green pepper, Worcestershire sauce, lemon juice and seasonings, mix well.
- Chill in refrigerator for easy handling, 30-60 minutes. When well chilled, remove from fridge and shape into a ball (or log). Roll the cheese ball or cheese log in the chopped pecans.
- Allow to sit for 20 minutes at room temperature prior to serving. Serve with crackers.
Notes
- Do not allow to stand at room temperature more than 2 hours.
- Store, wrapped, in refrigerator for up to one week.
- This recipe can be used to make two smaller cheese balls or 3 cheese logs, for more convenient serving.
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