Cheddar Cheese Ball
A classic party cheese ball of cream cheese, Wispride Cheddar spread, Danish bleu cheese and grated onion, rolled in chopped walnuts and parsley. Serve with crackers.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Few hors d'oeuvres say party like a cheese ball. Sandra Mills's version blends a full pound of cream cheese with Wispride Cheddar spread, Danish bleu cheese, grated onion and a dash of Worcestershire, then rolls it in chopped walnuts and fresh parsley.
Make it ahead, wrap it and chill it until firm, and set it out with a basket of crackers.
Ingredients
Cheese ball
- 1 pound of cream cheese
- 8 ounce container of Wispride Cheddar Cheese Spread
- 4 ounces of Danish Bleu cheese
- Small onion, grated
- Dash of Worcestershire Sauce
To roll the cheese
- 1/2 cup chopped walnuts
- Chopped fresh parsley
Instructions
- Mix. Place the cream cheese, bleu cheese, Wispride and grated onion in a small bowl. Use an electric mixer to mix until well combined.
- Season. Shake in a dash of Worcestershire Sauce.
- Prepare the coating. Mix the nuts and parsley on a piece of waxed paper.
- Shape and roll. Form a ball of the cheese and roll it in the nut mixture until covered.
- Chill. Wrap in plastic wrap and chill. Serve with crackers.
Tips
- Let the cream cheese soften at room temperature first so it mixes smoothly.
- Pecans can replace the walnuts in the coating.
Questions about this recipe
- Can I make a cheese ball ahead?
- Yes. Wrapped tightly, it keeps in the refrigerator for several days, and it is easier to roll and slice once it has firmed up.
More hors d'oeuvres recipes
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