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Cheese Ball

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.