Go Back

Thanksgiving Cheese Ball

Print Recipe
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 16 servings
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz full-fat block cream cheese 450g, softened
  • 1½ cups sharp cheddar, freshly grated 170g
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 green onions, finely chopped
  • Salt and black pepper to taste
Coating
  • 1 cup chopped toasted pecans
  • ¼ cup dried cranberries optional
  • 2 tablespoons chopped fresh parsley

Equipment

  • Food processor or mixer
  • Medium mixing bowl
  • Rubber spatula
  • Plastic wrap
  • Serving plate

Method
 

Mix the base
  1. Beat the cream cheese smooth. Beat in the cheddar, mayo, Worcestershire, garlic powder, onion powder, green onions, salt and pepper until combined.
First chill
  1. Chill the mixture 1 hour, until firm enough to handle.
Shape
  1. Scrape onto a sheet of plastic wrap, gather it into a ball, and twist the wrap tight. Chill again, at least 2 hours or up to 2 days.
Coat
  1. Within a few hours of serving, roll the ball in the coating, pressing it on all over.
Serve
  1. Serve with crackers, pretzels, apple slices and celery. Take it out of the fridge 20 minutes before serving so it is spreadable, not fridge-hard.

Notes

The coating is a last-minute thing. Nuts and bacon pressed into a moist cheese ball and left overnight turn soft and sad. Shape it two days ahead, coat it within a few hours of serving.