Cheese Ball is a classic appetizer from the 1960s and 70s. I have added some pretzel sticks to bite size mini cheese balls for a lollipop version.
Pictured here are the ingredients for a double batch of cheese ball. This makes about 4 baseball size cheese balls. They freeze very well wrapped in plastic. But don’t roll them in the nuts until just before serving. The nuts will get soggy.
This is a single recipe of the cheese balls.
Bring these ingredients to room temperature. Combine it all in a medium bowl and blend with a stand or hand mixer.
- 8 oz. block cream cheese
- 4 oz. Kaukauna Spreadable Sharp Cheddar Cheese
- 4 oz. blue cheese, crumbled
- 2 Tbsp or more minced onion
- 1 Tbsp or more Worcestershire sauce
I added extra onion. You can shred on a box shredder or mince the onion very fine.
My Kitchen Aid mixer blends this up quickly.
Blend with mixer. Scrape into a smaller bowl. Cover. Chill. Form into 2 -4 balls. Roll in chopped walnuts before serving.
Cheese ball is usually served with crackers. The mid-century classic are Ritz crackers. Another option is to roll into small bite size balls. Freeze or chill on a flat tray. Roll in the walnuts and or chopped parsley. Then insert a small pretzel stick into each ball. Serve right away.
nina in the kitchen 