Cheese Ball - Great for Halloween

Cheese Ball - Great for Halloween

Cheese ball rolled in cracked black pepper that can be dressed up for Halloween

16 ounces cream cheese, room temperature
1 (1 ounce) package ranch dip or 1 (2/3 ounce) package salad dressing mix
8 ounces cheese or cheese, blend
cracked black pepper

Mix cream cheese, cheese & dip/dressing mix thoroughly with hands and form into ball.
Add bacon bits, scallions, etc, to suit your taste.
Roll in cracked black pepper.
Pipe cleaners can be used to create spider legs for Halloween.
Serve with crackers, crudités, etc.
BOO.

Sounds good! Thank you!

Calling Kevin!!!!

Kev,

What do you think of this cheese ball recipe? It sounds good to me I know you're the literal "King of Cheese Balls" so I would never make one without running it by you first!

Wow imagine that new title "King of Cheese Balls" who'd of ever dubbed you that Little ole' me of-course!!!

Luv ya man

Nice, janie! This one sounds like a winner, Cath! I have been a cheese ball FAN since I don't know when! I think I first started making them years ago in high school 'cause they were fast and simple and required no cooking... LOVE'EM!!!

fromage fort

I wouldn't say no to a tasty cheese ball either or even a friendly cheese cheese ball Cheese is GOOD. I almost always have several types of cheese in the fridge and when I get down to a sliver of each one thing I like to do with them is to make fromage fort. You can make it with absolutely any combination of cheeses.

Fromage Fort
1 lb left-over cheese (whatever you have in your fridge...cheddar, Swiss, Parmesan, Provolone, Fontina, Brie, etc.)
1/4 cup dry white wine
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley leaves
1 small garlic clove
Directions
Remove any rinds from hard cheese. Grate hard cheeses and cut others into 1/2" cubes. Place cheeses, wine, butter, garlic, and parsley in food processor and blend until smooth, approximately 2 minutes.
Serve immediately, or refrigerate for at least 1 hour for a firmer consistency. Store in fridge for up to one week.
Recipe makes 2 cups)

I'd like to add another Cheese Ball Recipe ~

DIANNE’S CHEESE BALL APPETIZER


Ingredients:

1 can deviled ham
1 15 oz package shredded cheddar cheese
1 15 oz package shredded mozzarella cheese
1 small package of Velveeta cheese (will use half of this small block of Velveeta cheese + 1 TABLESPOON)

1 8 oz package of cream cheese, at room temperature
1 small package of chopped nuts (any kind is good)
½ teaspoon worcestershire sauce
¼ teaspoon dry mustard
¼ teaspoon celery salt

Note: See very valuable additive hints below.


Step 1

In large bowl, place room temperature cream cheese and stir to loosen up. Add canned deviled ham and mix together. Add the packages of shredded mozzarella and cheddar cheese and mix together, can use hand to mix together.

Step 2

In a medium bowl, place Velveeta cheese in bowl, work with hands and loosen up Velveeta cheese. Add to large bowl and mix thoroughly. Add the worcestershire sauce and dry mustard. Mix together.

Step 3

On dry surface or parchment paper, place cheese mixture. Roll or pat cheese mixture into a large ball.

Step 4

On dry surface or parchment paper, scatter package of chopped nuts. Roll cheese ball through scattered nuts until completely covered, place on a plate and refrigerate for 2 hours.

Step 5

Serve with crackers.


Hint: can add to cheese ball: 2 TABLESPOONS of green onions, chopped/diced
2 TABLESPOONS of celery, diced (wrap diced celery in paper towels & squeeze to remove excess water,) Or: put diced celery in a potato ricer and squeeze the ever loving juice out of it ~ I use a potato ricer to sqeeze excess water/juice out of celery, onion, frozen spinach (or canned) anything that needs squeezing of excess fluids ~ Awesome little trick
½ teaspoon of parsley flakes
1/8 teaspoon of garlic powder
1/8 teaspoon of paprika

Great recipe, Dianne! Thanks for sharing!