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–+ servings

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.
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Course Appetizer
Cuisine American
Servings 1 Yield

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.
Keyword Trio of Cheese Balls
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