Christmas Cheese Ball Recipes

Bobbi Miller Dec 17, 2011 · 3 min read

Restored from the Empower Network archive (2011–2017), lightly edited to meet our current advertising standards. Views are the original author’s.

During the Holidays it’s great to have something all ready to offer guests when they drop in to visit. Almost everyone loves cheese. There must be dozens of different Christmas cheese ball recipes, and I’ve included several of my favorites here.

How about trying some different variations of that old favorite.

CURRY AND CHUTNEY CHEESE BALL

This appetizer is slightly spicy and sweet.

8 ounces cream cheese, softened
1/2 cup Major Grey or other chutney
1/2 teaspoon mild or hot curry powder
Cayenne pepper to taste
1/2 cup finely chopped pecans

Beat the cream cheese, chutney, curry powder and cayenne pepper until smooth.

Spread the pecans on a sheet of waxed paper or foil. Form the cheese mixture into a mound and place on the chopped pecans. Pat the nuts into the cheese and form into a ball or log.

Cover firmly with plastic wrap and refrigerate for no less than 2 hours or overnite.

When ready to serve, set out for 1/2 hour if possible. Serve with water crackers or a variety.

FAKE RONDELE

You have probably purchased Rondele cheese spread. Well, next time make it yourself! This is even better than what you would buy.

8 ounces cream cheese, softened
1 t. caraway
1/2 t. garlic powder
1 t. basil
1 t. dill
Lemon pepper

Beat cream cheese until soft and smooth. Blend in caraway, basil, dill and garlic powder.

Sprinkle lemon pepper on waxed paper or foil to cover cheese mixture. Placing mixture on pepper, roll to cover completely.

Serve with crackers or snack rye bread.

MOTHER BOBBITT’S CHEESE BALL

This recipe is one my Mother made for parties – and it was always our Christmas cheese ball recipe. Even those who don’t care for blue cheese will enjoy this smooth variety. You’ll find the Old English and Roka cheeses in small glass jars at the market.

8 ounces cheese spread (Kraft Old English)
8 ounces blue cheese (Kraft Roka)
8 ounces cream cheese (softened)
Dash of Worchestershire and onion juice
1 tsp garlic powder (to taste)
nuts (walnuts or pecans chopped) or paprika to coat

Mix all ingredients and roll in nuts or paprika!

Chill in refrigerator for 2 hours or overnite. Best if made a day ahead.

ANN’S FAMOUS CHEESE BALL

Anyone who loves blue cheese will LOVE this one! It is also best if made ahead. In fact, it can be made into two small cheese balls and freezes well! Just wrap tightly in plastic wrap.

4 ounces cream cheese, softened
4 ounces blue cheese
1/2 – 1 C sharp cheddar cheese
Dash of worchestershire sauce and onion juice
Chopped pecans

Mix together cream and blue cheeses. Add Worchestershire sauce and onion juice.

Combine mixture with cheddar cheese. Form into one large or two small cheese balls
.
Place chopped pecans on waxed paper or foil. Roll cheese balls in nuts to coat.

Cover with plastic wrap and refrigerate until ready to use. Best if brought to room temperature before serving. Great with Triscuits or similar crackers.

JUST ONE IMPORTANT TIP: Do not use low fat cream cheese. Always use the “original” one for best results. Otherwise your cheese balls won’t be firm enough.

I know you will enjoy one or all of these Christmas cheese ball recipes and that your guests will ask for your recipe!

Cheers!!!

Bobbi Miller
Entrepreneur

P.S. If you’re searching for just the perfect punch to serve with your appetizers, !

Comments are welcomed.