Holiday Cheeseballs

Don’t just serve something that tastes average
at your next holiday party!



Becy Low with the Utah Dairy Farmers shares her
recipes for amazing cheeseball appetizers.
Basic Cheeseball
1 package (8 oz) cream cheese, softened
3/4 cup shredded sharp cheese
3/4 cup shredded milder cheese
1 teaspoon Worcestershire sauce, more or less to
taste
¼-1 teaspoon garlic powder, more or less to taste
2-3 tablespoons milk, as needed
⅔ cup chopped pecans or walnuts
assorted crackers, apple and pear slices, pretzel sticks

Bring cheese to room temperature for easier mixing. Mix
until well blended cream cheese, sharp cheese, mild cheese,
Worcestershire sauce and garlic powder. Stir in milk, 1
tablespoon at a time, to create desired consistency. Shape
into a ball and roll in chopped nuts. Serve immediately or
wrap and refrigerate until ready to serve. Allow cheeseball
to stand at room temperature at least 30 minutes for best
flavor. Serve with fruit slices, vegetable slices, pretzel
stick, or crackers.



Optional: try adding 2 tablespoons chopped green onion.
Idea: Shape cheeseball in the form of an apple; create an
indent in the top of the apple; sprinkle generously with
paprika; place a small stick of cinnamon in top of indent
to form apple stem and add 2 basil leaves.

Bacon and Ranch Cheeseball
1 package (8 oz) cream cheese, softened
¾ cup shredded Monterey Jack cheese
1 cup shredded sharp cheese
½ package (1 oz package) ranch-style dressing mix, to
taste
1-3 tablespoons cream or milk, as needed
⅔ cup finely chopped crisp cooked bacon (about 3 oz)
assorted crackers, apple and pear slices, pretzel sticks

Have cheese at room temperature for easier mixing. Place
cheeses and dressing mix in a large mixing bowl and mix
well (food processor on jog works well). As needed, add
cream one tablespoon at a time to create desired
consistency. Shape into a ball, roll ball in chopped bacon.
NOTE: If needed, refrigerate mixed cheese 20-30 minutes for
easier shaping and rolling. Wrap cheeseball in plastic wrap
and refrigerate 2-3 hours to overnight to blend flavors.
Place cheeseball at room temperature at least 30 minutes
before serving for best flavor. Serve with sliced apples,
pears or assorted crackers of your choice.
Blue Cheese Date and Walnut Cheeseball
1 package (8 oz) cream cheese, softened
½ cup shredded sharp cheddar cheese
½ cup crumbled blue cheese
⅔ cup chopped pitted dates
1-3 tablespoons cream or buttermilk, as needed
⅔ cup chopped walnuts
assorted crackers, apple and pear slices, pretzel
sticks

Bring cheese to room temperature for easier mixing. Mix the
cream cheese, cheddar and blue cheese together until well
blended; add chopped dates and mix; stir in 1-tablespoon
cream or buttermilk at a time until desired consistency.
Shape into a cheeseball or log and roll in chopped nuts (if
needed, wrap and refrigerate 20-30 minutes to chill and
firm making it easier to roll. Serve immediately or wrap in
plastic wrap and refrigerate until ready to serve. Place at
room temperature at least 30 minutes before serving for
best flavor. Serve with crackers or fruit slices.



Optional: try adding ½ chopped red onion sautéed in 1
tablespoon butter until caramelized.
Buffalo Wing Cheeseball
1 package (8 oz) cream cheese, softened
½ cup shredded sharp cheese
½ cup shredded mozzarella or Monterey Jack cheese
1 can (5-7 oz) chicken (approx ½-¾ cup chopped
chicken)
2 tablespoons buffalo wing sauce
¼ – ½ teaspoon garlic powder, optional more or less to
taste
1-3 teaspoons Ranch dressing mix, more or less to taste
fresh ground black pepper to taste
snipped fresh parsley
assorted crackers, apple and pear slices, pretzel sticks

Bring cheeses to room temperature for easier mixing. Mix
together until well blended the cream cheese, sharp cheese,
mozzarella cheese, chicken, buffalo wing sauce, optional
garlic powder and Ranch dressing mix; season to taste with
black pepper. Shape into a log and roll in fresh snipped
parsley. Use immediately or wrap in plastic wrap and
refrigerate until ready to serve. Serve with celery sticks,
other vegetables or assorted crackers and pretzel sticks.
Shrimp and Crab Cheeseball
1 package (8 oz) cream cheese, softened
1 cup shredded Monterey jack cheese
1 can (4-5 oz) crabmeat, drained and shredded
1 can (4-5 oz) tiny shrimp,drained
1 tablespoon lemon juice
1 teaspoon horseradish, more or less to taste
1 cup shrimp cocktail sauce

Bring cheeses to room temperature for easier mixing. Mix
together until well blended the cream cheese, Monterey Jack
cheese, shredded crab meat, shrimp and lemon juice. Stir in
horseradish to taste. Shape into log or ball and roll in
optional sesame seeds or nuts. Serve immediately or wrap in
plastic wrap and refrigerate to blend flavors. When ready
to serve allow cheeseball to stand at room temperature at
least 30 minutes. Serve with cocktail sauce over top or as
a dipping sauce to the side. Serve with crackers and
vegetable slices.



Optional: try adding 1 teaspoon Old Bay seasoning or
replace horseradish with Old Bay. Try with ¼ teaspoon
liquid smoke. Try with 1 teaspoon finely snipped chives.



For delicious dairy recipes and nutrition information go
to
www.DairyCouncilUTNV
.com, www.NationalDair
yCouncil.org or on
Facebook www.facebook.com/D
airyUTNV