Pick Your Flavor Cheese Balls
Cheese balls are not only a crowd pleaser but an excellent make ahead appetizer for a crowd. I like to make the cheese balls the night before and then roll them in their toppings before serving to ensure they are still crunchy! These are some of my favorite flavor combinations but the base of this recipe is easy to get creative with and make your own.
16 Cheese balls per flavor
Your time: 30 minutes Fridge time: 1 hour
For the Lox and Everything Bagel Cheese Balls:
8 ounces softened cream cheese
1/2 cup shredded white cheddar
1 lemon zested
1 tablespoon lemon juice
2 ounces smoked salmon, chopped
1 tablespoon capers, drained and chopped
1/4 teaspoon Kosher salt
2 tablespoons dried minced onion
2 tablespoons toasted sesame seeds
2 tablespoons poppy seeds
2 teaspoons garlic salt
For the Herb, Onion and Pistachio Cheese Balls:
8 ounces softened cream cheese
1/2 cup shredded white cheddar
1 lemon zested
1 tablespoon lemon juice
1 tablespoon thyme leaves
1/4 cup parsley, chopped
1/4 cup scallions, thinly sliced
1/4 teaspoon salt
2 cups shelled, raw pistachios, finely chopped
For the Spinach, Artichoke and Bacon Cheese Balls:
8 ounces softened cream cheese
1/2 cup shredded white cheddar
1 lemon zested
1 tablespoon lemon juice
1/4 teaspoon salt
6 slices bacon
1/4 cup shallot, finely diced
1/2 cup frozen spinach, defrosted and squeezed dry
1/4 teaspoon ground nutmeg
1/4 cup artichoke hearts, finely diced
To make the lox and everything bagel cheese balls: In a bowl combine cream cheese, cheddar, lemon zest and juice, smoked salmon, capers and salt. Form into 1/4-inch balls. Refrigerate at least 1 hour until firm.
Mix together the dried minced onion, sesame seeds, poppy seeds and garlic salt. Coat the balls in the everything bagel mix and serve.
To make the herb, onion and pistachio cheese ball: In a bowl combine cream cheese, cheddar, lemon zest and juice, thyme, parsley, scallions and salt. Form into 1/4-inch balls. Refrigerate at least 1 hour until firm.
Roll in chopped pistachios and serve.
To make the spinach, artichoke and bacon cheese balls: In a bowl combine cream cheese, cheddar, lemon zest and juice, and salt.
In a skillet cook bacon until crispy, remove to a paper towel lined tray. In the same pan you cooked the bacon, sauté shallot and spinach until shallot is softened. Season with ground nutmeg. Add spinach to cream cheese mixture along with the artichokes and mix together. Form into 1/4-inch balls. Refrigerate at least 1 hour until firm.
Chop bacon and then roll balls in bacon and serve.