I know a lot of you will be serving appetizers to help you usher in the new year. This Easy Cheese Ball is a recipe that I’ve been making for years to serve during the holidays. However, I’ve changed things up from the way I used to make it by using herbs and spices that I have on hand instead of using a store-bought spice packet. Now, not only do you know exactly what is in the Cheese Ball, you also don’t have to worry about forgetting to buy that spice packet while at the store. Win – Win.
You can go traditional and form this all into one large cheese ball, and roll it into the chopped pecans before refrigerating it. Or, you can form it into two logs, then roll it in the pecans, and wrap each log individually – this makes for easy slice & serve, since the slices you cut off will probably be similar size to the crackers you are serving. But, making individual sized mini Cheese Balls? Brilliant! They are so cute, and people can put them on their plates without feeling like they are eating from a community dish. I really liked this presentation, and I think I’ll be doing it this way from now on.
- 8 oz (250 g) brick cream cheese (light or regular), softened
- handful shredded cheddar cheese
- 1/2 teaspoon (2.5 ml) dried chives
- 1/2 teaspoon (2.5 ml) dried dill weed
- 1/2 teaspoon (2.5 ml) dried parsley
- 1/4 teaspoon (1.25 ml) garlic powder
- 1/4 teaspoon (1.25 ml) onion powder
- 1/4 teaspoon (1.25 ml) salt
- 1/2 - 3/4 cup (125 - 177 ml) finely chopped pecans
- Blend all the ingredients, except the pecans, together. Form into one large cheese ball, two cheese logs, or individual cheese balls, and roll in chopped pecans. For the large cheese ball or logs, wrap in plastic wrap, and refrigerate for at least an hour. For the individual size cheese balls, place in an air-tight container and refrigerate at least an hour.
- Cheese Balls are best when they are made at least a day in advance, but they can be made days ahead of time.
Other “Must Haves” when hosting a finger food party (click on the picture for the recipe):