Best 9 Cheddar Cheese Ball Recipes

HAM-CHEDDAR CHEESE BALL

Steps:

• Place ham and onion in a food processor; pulse until finely chopped. Add cheddar cheese; pulse until blended. Add cream cheese; process until smooth., Shape cheese mixture into a football; press pecans into cheese mixture. Cover and refrigerate at least 1 hour., Cut Swiss cheese into strips; arrange over top for laces. Serve with crackers.

BACON, CHEDDAR AND SWISS CHEESE BALL

Steps:

• In a large bowl, beat cream cheese and sour cream until smooth. Stir in shredded cheeses, 1/2 cup bacon, 1/4 cup pecans, onion, pimientos, pickle relish, salt and pepper. Refrigerate, covered, at least 1 hour., In a small bowl, mix parsley, poppy seeds and remaining bacon and pecans. Spread half the parsley mixture on a large plate. Shape half the cheese mixture into a ball; roll in parsley mixture to coat evenly. Cover. Repeat. Refrigerate at least 1 hour. Serve with crackers.

MARTHA'S CHEDDAR CHEESE BALL

Steps:

• Place cheddar, cream cheese, butter, milk, and chutney in the bowl of an electric mixer fitted with a paddle attachment; mix until well combined. Transfer mixture to refrigerator; let chill overnight. Roll cheese mixture into a ball. Place pecans in a shallow dish. Roll cheese ball in pecans to fully coat. Serve with crackers.

CREAM AND CHEDDAR CHEESE BALL

Steps:

• Allow cheeses to sit at room temperature for an hour to make mixing easier.
• Blend together the cheeses and sour cream.
• Stir in the onion, and celery.
• Form into a ball, and if desired roll in pecans.
• Wrap in plastic and chill well before serving.

BACON CHEDDAR CHEESE BALL

Steps:

• Mix all items together except the additional 1 cup of cheddar cheese that you will use to roll the ball inches.
• With a spoon pull mixture toward middle of the bowl and try to form a ball.
• Then cover and place in refrigerator until chilled and firm.
• After it has chilled, it will be easier to work with.
• Roll the cheese mixture into a ball and roll in additional cup of grated cheddar cheese.
• Roll until all sides are coated and press the cheese into the ball.

CHEDDAR HORSERADISH CHEESE BALL

Steps:

• 1. Mix both of the cheeses, the onion, horseradish, 1 of the tablespoon parsley, Worcestershire, salt to taste and 1/4 teaspoon pepper in a medium bowl until evenly combined. Form the cheese mixture into a ball, cover with plastic wrap and chill until firm and the flavors have blended, at least 4 hours or overnight.
• 2. Remove the cheese ball from the refrigerator up to 30 minutes before serving. Cook the bacon in skillet until crisp, transfer to a paper towel, and when cool crumble. Mix the bacon with the nuts and remaining tablespoon parsley in a shallow bowl. Roll the cheese ball in the mixture so that it is coated evenly. Serve with vegetables and crackers.

CHEDDAR CHEESE BALL

Steps:

• Process all ingredients except poppy seeds in a food processor until smooth. Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
• Unmold onto a plate. Press poppy seeds evenly over surface, rounding top.

SMOKED-CHEDDAR CHEESE BALL

Steps:

• Combine Cheddar cheese, cream cheese and butter in a medium mixing bowl and bring to room temperature.
• Add milk and steak sauce and beat until fluffy.
• Cover and chill for 4 to 24 hours.
• Shape mixture into a ball. Roll in the finely chopped pecans.
• Serve with assorted crackers.

SWISS, CHEDDAR, AND BACON CHEESE BALL

Steps:

• Mix the cheddar cheese, cream cheese, and swiss cheese thoroughly and then sprinkle in the bacon bits and mix more.
• When thoroughly mixed, use hands to form balls.
• The recipe should make about four good sized balls.
• Refrigerate for one to two hours until cheese has better consistency.
• Store in ziplock bags if not using immediately as they keep for several days.