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Favorite Cheese Ball

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Tasty Kitchen Blog: Favorite Cheese Ball. Guest post and recipe from Erica Kastner of Cooking for Seven.

 
I have made this recipe so often that I could probably do it with my eyes shut and one hand held behind my back. My dad loves it and complains if we try to alter it in any way.

My sister and I developed this cheese ball because we couldn’t find a recipe to suit our fancy. We added a little of this, a handful of that, and, to our surprise, created something deliciously savory with a mere hint of sweetness.

It’s ridiculously easy to make. Care to learn how?

 
 
 
Tasty Kitchen Blog: Favorite Cheese Ball. Guest post and recipe from Erica Kastner of Cooking for Seven.

Here’s what you’ll need: cream cheese, sour cream, cheddar cheese, parmesan cheese, garlic powder, cayenne pepper, lemon, onion, dried cranberries (optional), freshly ground black pepper, and pecans.

 
 
 
Tasty Kitchen Blog: Favorite Cheese Ball. Guest post and recipe from Erica Kastner of Cooking for Seven.

Begin by chopping the onion fine. You only need about 1/4 cup.

 
 
 
Tasty Kitchen Blog: Favorite Cheese Ball. Guest post and recipe from Erica Kastner of Cooking for Seven.

Roll the lemon and squeeze out the juice. You only need 1 teaspoon.

 
 
 
Tasty Kitchen Blog: Favorite Cheese Ball. Guest post and recipe from Erica Kastner of Cooking for Seven.

Place all of the ingredients except the pecans into the bowl of a stand mixer.

 
 
 
Tasty Kitchen Blog: Favorite Cheese Ball. Guest post and recipe from Erica Kastner of Cooking for Seven.

Beat until combined.

 
 
 
Tasty Kitchen Blog: Favorite Cheese Ball. Guest post and recipe from Erica Kastner of Cooking for Seven.

Scrape onto a piece of plastic wrap.

 
 
 
Tasty Kitchen Blog: Favorite Cheese Ball. Guest post and recipe from Erica Kastner of Cooking for Seven.

Form into a ball. Place in the refrigerator until it firms up a bit, about 30 minutes.

 
 
 
Tasty Kitchen Blog: Favorite Cheese Ball. Guest post and recipe from Erica Kastner of Cooking for Seven.

Toast the pecans and chop coarsely.

 
 
 
Tasty Kitchen Blog: Favorite Cheese Ball. Guest post and recipe from Erica Kastner of Cooking for Seven.

Just before serving, roll the cheese ball in the nuts to cover completely. You may need to press the nuts into the ball with your hands to make them stick.

 
 
 
Tasty Kitchen Blog: Favorite Cheese Ball. Guest post and recipe from Erica Kastner of Cooking for Seven.

Serve with your favorite crackers. I recommend something simple without intense flavors. You don’t want to overpower the cheese ball. These crispy wheats from Back to Nature are quite good.

 
 
 
Tasty Kitchen Blog: Favorite Cheese Ball. Guest post and recipe from Erica Kastner of Cooking for Seven.

Notes: The cranberries are completely optional. If you dislike fruit in your cheese ball, simply omit them. You can also switch out the nuts for walnuts, almonds, etc. Pecans are our favorite.

For the best flavor, take the cheese ball out of the refrigerator about 20 minutes before serving.

 
 

Printable Recipe

Favorite Cheese Ball

See the full recipe post on Erica Lea’s site!
5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

Description

Our favorite cheese ball recipe. Dad complains if we make any other.

Ingredients

  • 8 ounces, weight Cream Cheese
  • ¼ cups Sour Cream
  • 1 cup Finely Shredded Cheddar Cheese
  • ¼ cups Shredded Parmesan Cheese
  • ¼ cups Finely Chopped Onion
  • ½ teaspoons Teaspoon Garlic Powder
  • 1 pinch Cayenne Powder
  • 1 teaspoon Lemon Juice
  • ¼ teaspoons Freshly Ground Black Pepper
  • ⅓ cups Dried Cranberries (optional)
  • ½ cups Toasted Pecans, Chopped Coarse (optional)

Preparation Instructions

1) Place all ingredients except pecans in a large bowl. Beat with a hand mixer on medium-low speed until well combined.

2) Scrape the mixture onto a piece of plastic wrap. Cover with the plastic wrap and shape into a ball or log. Put the cheese ball on a plate and place in the refrigerator to harden, about 30 minutes – 1 hour.

3) Roll the cheese ball in the chopped pecans and place on a serving plate. Serve with crackers.

Note: this cheese is best if allowed to sit for at least 1 hour in the refrigerator to allow the flavors to blend. The flavors are best if it is allowed to sit at room temperature for 15-20 minutes before serving.

 
 
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Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

43 Comments

Comments are closed for this recipe.

Nicole on 2.24.2011

Please come make this for me. Right now…yes, for breakfast!

Nicole Tschida on 1.8.2011

I made this cheese ball today. The flavors work so well together! Everyone at the party LOVED it!

kelly on 1.7.2011

oh my dear goodness! we made this on nye & it was FANTASTIC. YUM, YUM, YUM. i used cranberries & also a “fancy” cheese (irish whisky cheddar, i think), but it would be good with the cheese she recommends, i’m sure.

my one tip: REFRIDGERATE FOR 24 HRS!! the cheese ball was SO much better the next day. makes a world of difference.

thank you for that fabulous recipe!

Meredith on 1.6.2011

I made this on New Year’s Eve for my friends party- it was AMAZING! Thanks so much for sharing this!!

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pvfrompv on 1.3.2011

“Everything old is new again”. This was a perfect “retro” addition to our new year’s day get together. Liked the craisins with the onion (I used green onion) – we did an impressive number in making it disappear. Easy, quick to put together. My kind of appetizer.