Make-Ahead Spinach Artichoke Cheese Ball with Brie

Spinach Artichoke Cheese Ball

This spinach artichoke cheese ball is a cold, chunky spread shaped into a generous mound in its serving bowl, rather than a freestanding ball. Cream cheese holds it together, Brie adds richness, and folded-in spinach and artichokes remain visible in every scoop. Squeezing the vegetables dry and chilling the filled bowl for at least 8 hours help the mound hold above the rim. Serve it with sliced baguette.

Ingredients for Spinach Artichoke Cheese Ball

• 2 packages (8 ounces each) cream cheese, softened (450g total)
• 4 ounces Brie, weighed after trimming most of the rind, then softened (115g)
• 5 ounces frozen chopped spinach, thawed and squeezed very dry (about half a 10-ounce package; 140g before squeezing)
• 1 can (14 ounces) artichoke hearts packed in water or brine, rinsed and drained (400g before draining)
• 2 green onions, finely chopped
• 1 small garlic clove, minced
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 2 tablespoons chopped fresh parsley, divided
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 medium baguette, sliced, for serving (about 300g)

Yield: 12 to 16 appetizer servings. Prep: 25 minutes, plus time to soften the cheeses. Chill: At least 8 hours. Total: About 8 hours 25 minutes, plus any cheese-softening time.

How to Make Spinach Artichoke Cheese Ball

1. Dry the vegetables: Wrap the thawed spinach in a clean kitchen towel or sturdy paper towels and squeeze until it no longer drips. Rinse and drain the artichokes well, then chop them into small but recognizable pieces.
2. Mix the cheese base: Trim most of the Brie rind while the cheese is cold, then let the Brie soften. In a food processor, pulse it with the cream cheese, green onions, garlic, lemon zest, lemon juice, 1 tablespoon parsley, salt, and pepper until evenly combined.
3. Fold in the vegetables: Transfer the cheese mixture to a mixing bowl. Fold in the spinach and artichokes until distributed throughout. Do not purée them; the spread should retain visible pieces. Taste and adjust the salt if needed.
4. Mound and chill: Press the mixture into a small serving bowl, filling any large gaps. Heap the top into an irregular rounded mound above the rim. Cover and refrigerate for at least 8 hours. Once chilled, the mound should hold its shape without liquid pooling around it, yet remain easy to scoop.
5. Garnish and serve: Scatter the remaining tablespoon of parsley lightly over the mound. Set the bowl on a larger plate, arrange the baguette slices around it, and serve chilled.

How to Keep the Cheese Mound Firm

Spinach that has only been drained in a colander can still hold enough water to make the spread slump or weep. Squeeze it until it feels nearly dry, and drain the artichokes thoroughly. Water- or brine-packed hearts suit this version better than marinated ones, which bring extra oil and seasoning.

Choose a bowl small enough for the mixture to rise above its rim. The bowl supports the mound while it chills and doubles as the serving vessel—there is no need to grease a mold or turn the spread out.

Make-Ahead and Serving

Cover the filled bowl and refrigerate it for 8 hours to 2 days before serving. Add the parsley and slice the bread just before serving. Crackers can be offered alongside the baguette. Keep the spread chilled until serving time and refrigerate it promptly afterward; it is not meant to be heated.

For a different cold cheese appetizer, try this herb goat cheese ball.

Nutrition

Approximate nutrition per serving, based on 12 servings and including the baguette: 245 calories, 8g protein, 16g fat, and 20g carbohydrates. Per 100g: approximately 240 calories, 8g protein, 16g fat, and 19g carbohydrates. Values vary with the cheeses, drained vegetable weight, bread, and portion size.