Colorful Cheese Balls
These cheese balls are perfect for making ahead and only need a sprinkle of colorful spices, seeds, or nuts to make them party-ready.
Ingredients
Blue Cheese-Bacon
- 4 oz. cream cheese
- 2 oz. crumbled blue cheese
- 3 1/2 Tbsp. crumbled cooked bacon (2 tbsp. for coating)
- 1 1/2 Tbsp. fresh flat-leaf parsley, chopped
- 1 chopped scallion
- 2 Tbsp. fresh chives, chopped (for coating)
Smoky Cheddar-Pecan
- 4 oz. cream cheese
- 3 Tbsp. toasted pecans, chopped
- 1/2 tsp. paprika
- 1/4 tsp. Freshly ground black pepper
- 4 oz. smoked cheddar cheese
- 1/3 cup toasted pecans, chopped (for coating)
- 1/2 tsp. paprika (for coating)
- 1/8 tsp. freshly ground back pepper (for coating)
Pepperoncini-Feta
- 4 oz. cream cheese
- 1 small shallot, chopped
- 2 Tbsp. pepperoncini peppers, chopped
- 1 1/2 Tbsp. fresh basil, chopped
- 2 tsp. fresh oregano, chopped
- 1 tsp. lemon zest
- 1 small grated garlic clove
- 4 oz. Crumbled feta
- 1/4 cup fresh flat-leaf parsley, chopped (for coating)
- Crackers, crostini, assorted crudités for serving
Instructions
- Blue Cheese-Bacon. Beat cream cheese and crumbled blue cheese with an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in 1 1/2 tablespoons crumbled cooked bacon, fresh flat-leaf parsley, and scallion until evenly combined. With wet hands, shape mixture into a ball. Combine fresh chives and 2 tablespoons crumbled cooked bacon on a plate. Roll cheese ball in chive mixture to coat. Cover and chill at least 4 hours or up to 2 days.
- Smoky Cheddar-Pecan. Beat cream cheese, 3 tablespoons chopped toasted pecans, 1/2 teaspoon paprika, and 1/4 teaspoon freshly ground black pepper with an electric mixer on medium speed until combined, 1 to 2 minutes. Add smoked Cheddar cheese, beating just until combined, 30 seconds to 1 minute. With wet hands, shape mixture into a ball. Combine 1/3 cup chopped toasted pecans, 1/2 teaspoon paprika, and 1/8 teaspoon freshly ground black pepper on a plate. Roll cheese ball in pecan mixture to coat. Cover and chill at least 4 hours or up to 2 days, if desired.
- Pepperoncini-Feta. Beat cream cheese, shallot, pepperoncini peppers, basil, oregano, lemon zest, and garlic clove with an electric mixer on medium speed until creamy, 1 to 2 minutes. Add crumbled Feta, beating just until combined, 1 to 2 minutes. With wet hands, shape mixture into a ball. Spread fresh flat-leaf parsley on a plate. Roll cheese ball in parsley to coat. Cover and chill 4 hours or up to 2 days, if desired.
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