Anything resembling a dip or a cheese spread is one of my favorite party foods. Cheese balls are an often overlooked fun and easy party appetizer. My Pecan and Parsley Cheese Ball is a little more traditional with the nuts on the outside, but I try not to bring anything with nuts to a party unless I'm sure nobody is allergic. I like to use bacon for the outside when I want to make a nut-free cheese ball.
This is a great make-ahead appetizer. Ideally it should chill for 8 hours in the refrigerator and come to room temperature at serving time. I usually will put it out cold and allow it to come to room temperature during the party.
Recipe Notes
Serving size: This cheese ball is a good size for a party of about 12 people with some wiggle room for a few more. It's easy to double this recipe and make a large cheese ball for parties with more guests.
Chilling time: Ideally you want to let the cheese ball chill in the refrigerator for 8 hours, but I've definitely cheated and put it in the freezer for a couple of hours instead.
Softening cream cheese: I let my cream cheese come to room temperature if I have the time. I'll sometimes just leave it out overnight. If you don't have time for that, see How to Soften Cream Cheese Quickly by Frosting & Fettuccine. I've also softened it in the oven in a small baking dish.
Cracker choices: I like to serve this with pretzel crackers, Wheat Thins, Club, or Town House crackers.
Need more appetizer ideas? Check out my appetizer collection.
Bacon Cheese Ball
Equipment
Ingredients
- 8 oz cream cheese softened (8 oz. is one standard block)
- 1 cup shredded cheddar cheese
- ¼ cup shredded provolone cheese
- 1 tablespoon fresh minced onion
- 1½ teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- ½ teaspoon freeze dried chives
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅓ cup chopped cooked bacon (crispy) about ½ pack
- crackers of your choice for serving
Instructions
- In the bowl of an electric mixer, beat together the cream cheese, shredded cheddar, and provolone.
- Ass Worcestershire sauce, onion, and the remaining dry ingredients except for the bacon (parsley, freeze dried chives, garlic powder, paprika).
- Place a large piece of plastic wrap onto a flat work surface. Transfer the cheese ball mixture to the middle of the plastic wrap. Use the plastic wrap to form it into a ball shape. Start by taking up all of the sides to form a pouch with the plastic wrap, and shape into a ball, tightening the sides of the plastic wrap around the ball.
- Transfer the cheese ball to the refrigerator and let chill to firm up before rolling (about 8 hours). Note that you can expedite this using the freezer for a couple hours instead, but 8 hours in the fridge yields the best flavor.
- Shortly before serving, place the cooked chopped bacon into a bowl.
- Remove the cheese ball from the plastic wrap and roll around in the bowl until all sides are coated.
- Transfer the cheese ball to a serving plate. Serve at room temperature and store in the refrigerator in an air tight container. (It's OK if the cheese ball starts out slightly cold when you serve it. It'll gradually reach room temperature.)
