The Best Cheese Ball
I had no idea that a cheese ball could be this good. Last year I had the best cheese ball I ever had and now I get to share how crazy easy this appetizer is!
Servings: 16
Ingredients
- 16 Ounces Cream Cheese softened (2 of the 8 ounce cream cheese boxes)
- 1 Jar Old English Cheese Spread found by the crackers
- 1 ½ Cups Cheddar Cheese sharp or medium, grated
- 1 teaspoon Garlic Powder scant
- 1 teaspoon Onion Powder scant
- 2 teaspoons Lemon Juice
- 2 Tablespoons Mayonnaise heaping
- 2 Cups Pecans chopped fine
- 1 Tablespoons Parsley fresh, chopped
- Crackers for serving
Instructions
- Finely chop the pecans and set aside.2 Cups Pecans
- In a large bowl, combine all of the ingredients and stir together until smooth.16 Ounces Cream Cheese, 1 Jar Old English Cheese Spread, 1 ½ Cups Cheddar Cheese, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 2 teaspoons Lemon Juice, 2 Tablespoons Mayonnaise
- Form the cheese mixture into a ball and place on a large piece of saran wrap.
- Place the cheese in the fridge for 10-15 minutes to firm it back up. You can prepare this up to 48 hours ahead of time and leave it like this until you're ready to serve.
- Meanwhile, mix the chopped pecans and parsley together and place on a plate.1 Tablespoons Parsley
- Unroll the cheese ball and place in the nuts. Roll to cover and shape with your hands if necessary to keep the shape.
- Serve immediately or store for a few hours in the fridge. Serve with crackers (or whatever your heart's desire).Crackers
Video
Notes
Covered well, this cheese ball will keep for 2 weeks in the refrigerator.
Nutrition
Serving: 0.25cup | Calories: 261kcal | Carbohydrates: 5g | Protein: 5g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Cholesterol: 44mg | Sodium: 264mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 596IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 0.4mg