Trio of Cheese Balls
In the 1940s, hostesses served a single large cheese ball coated with herbs. Today, we're offering mini versions in three exciting flavor combinations.
Ingredients
- 1/4 c. sesame seeds
- 2 Tbsp. poppy seeds
- 2 Tbsp. dried onion flakes
- 2 tsp. coarsely ground black pepper
- 1/4 tsp. salt
- 2 8-oz. bricks reduced-fat cream cheese
Savory Dill Cheese Ball
- 1 8-oz. brick reduced-fat cream cheese, softened
- 1 c. crumbled feta cheese
- 1 Tbsp. finely chopped fresh dill
- 2 tsp. lemon juice
Spiced Cranberry Cheese Ball
- 1 8-oz. brick reduced-fat cream cheese, softened
- 8 oz. goat cheese, softened
- 1/4 c. dried cranberries, finely chopped
- 1/8 tsp. ground nutmeg
Instructions
- "Everything" Cheese Ball: Combine sesame seeds, poppy seeds, dried onion flakes, black pepper, and salt.
- With mixer, beat cream cheese with 2 tablespoons seasoning mixture. By 2-tablespoon portions, scoop and roll into balls. Roll in remaining seasoning mixture, pressing to coat.
- Savory Dill Cheese Ball: With mixer, beat cream cheese, feta cheese, dill, and lemon juice. By 2-tablespoon portions, scoop and roll into balls. Roll in 3 tablespoons finely chopped fresh dill.
- Spiced Cranberry Cheese Ball: With mixer, beat cream cheese, goat cheese, dried cranberries, and nutmeg. By 2-tablespoon portions, scoop and roll into balls. Roll in 3/4 cup dried cranberries, finely chopped, pressing to coat.
- Refrigerate cheese balls at least 2 hours or up to 2 days. Let stand 15 minutes at room temperature before serving. Serve with crackers or bread.
Tried this recipe?Let us know how it was!