This cheese ball is great for holiday parties, or just a fun get-together! Serve with crackers, corn chips, or raw cut veggies.

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Recipe Summary

prep:
10 mins
additional:
1 hr
total:
1 hr 10 mins
Servings:
10
Yield:
1 (20-ounce) cheese ball
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat cream cheese, 1 cup Cheddar cheese, pepper Jack, mayonnaise, Worcestershire, hot sauce, parsley, onion powder, and garlic powder with an electric mixer on low speed until creamy, about 1 minute. Beat in remaining 1/2 cup Cheddar until just combined, about 15 seconds.

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  • Place a large piece of plastic wrap on a clean work surface. Place cheese mixture in the center of the plastic wrap. Pull up edges of the plastic wrap to shape the mixture into a ball. Refrigerate until firm, at least 1 hour or overnight.

  • Crush snack chips and place in a shallow dish. Unwrap the cheese ball and roll in crushed chips, pressing gently to coat. Serve immediately.

Cook's Notes:

It is best to buy blocks of cheese and shred yourself for this recipe as they tend to blend better than pre-shredded, resulting in a creamier mixture.

Cheese ball can be made up to 3 days ahead; roll in crushed Cheetos(R) just before serving.

Nutrition Facts

236 calories; protein 8.9g; carbohydrates 4g; fat 20.9g; cholesterol 57.8mg; sodium 360.7mg. Full Nutrition
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