Caramelized Onion Cheese Ball

Fresh onions cook down until deep golden and sweet, then cool before being folded into a cream cheese and sharp white cheddar base. Chilling turns the mixture into one large, spreadable cheese ball; a thick coating of chopped walnuts adds a crunchy exterior. Cook away the onions’ moisture and let them cool completely so the ball holds its shape.

Makes 12 appetizer servings. Allow about 20 minutes of active prep, 30–40 minutes to cook the onions, about 20 minutes to cool them, and at least 2 hours to chill the ball.

Ingredients for Caramelized Onion Cheese Ball

• 2 medium yellow onions, thinly sliced (about 300g)
• 1 tablespoon unsalted butter (15g)
• 2 packages full-fat cream cheese (8 ounces each), softened (450g total)
• 1 cup freshly grated sharp white cheddar (about 115g)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried parsley
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 cup chopped walnuts (about 110g)

For serving: sturdy square crackers and a spreading knife.

How to Make Caramelized Onion Cheese Ball

1. Brown the onions: Melt the butter in a 10- to 12-inch skillet over medium-low heat. Add the onions and cook uncovered for about 30–40 minutes, stirring every few minutes and more often as they darken. Start checking for sticking after about 20 minutes. If browned bits threaten to scorch, add 1–2 tablespoons of water and scrape them up. Continue until the onions are soft, substantially reduced, deep golden brown, and free of pooled liquid.
2. Cool and chop: Spread the onions out and let them cool completely, about 20 minutes. Chop any long strands into small pieces so they distribute through the cheese.
3. Mix the cheese: Stir the softened cream cheese, cheddar, Worcestershire sauce, parsley, salt, and pepper until evenly combined. Fold in the cooled onions. Taste and add more salt if needed; the mixture should be thick enough to mound.
4. Shape and chill: Transfer the mixture to plastic wrap and gather it into one large, rounded ball. Wrap tightly and refrigerate for at least 2 hours, or until firm enough to unwrap without slumping. If it is still soft, keep it wrapped and chill it longer.
5. Coat and serve: Spread the walnuts on a shallow plate. Unwrap the ball and press the nuts over its entire surface, leaving little cheese exposed. Set it on a serving plate with square crackers and a spreading knife. Let it stand for 15–20 minutes before serving so the center is easier to spread.

How Brown Should the Onions Be?

Soft or translucent onions still hold too much moisture for this cheese ball. Cook them until they are deep golden, much smaller in volume, and no longer wet. A wide skillet helps moisture escape; a crowded pan may take longer. Let the onions cool until no warmth remains before adding them to the cheese, since warm or damp onions can loosen the mixture.

When to Add the Walnuts

If making the cheese ball ahead, refrigerate it wrapped and uncoated. Press on the walnuts shortly before serving to keep the coating distinct and chunky. For another walnut-coated option, see this blue cheese and walnut cheese ball.

Serving and Storage

Serve with sturdy square crackers and a spreading knife. The brief stand after refrigeration makes the cheese easier to spread without breaking the crackers.

Keep leftovers covered in the refrigerator and plan to use them within 3–4 days. For the best walnut texture, store any cheese ball made ahead without its coating and add the nuts near serving time. Do not reheat. Freezing is not recommended because the texture of this fresh-onion version after thawing is uncertain.

For a different savory flavor, try the everything ranch cheese ball.

Nutrition

Approximate nutrition per serving (1/12 of the cheese ball, without crackers): 245 calories, 6g protein, 23g fat, and 5g carbohydrates. Per 100g of finished cheese ball: approximately 360 calories, 9g protein, 34g fat, and 8g carbohydrates. Values are estimates; the finished weight depends on how much moisture cooks out of the onions.

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.

Everything Ranch Cheese Ball

Sharp cheddar, bacon, and green onion run through this creamy ranch cheese ball, leaving the mix-ins visible on its uncoated surface. Here, “everything” refers to those additions, not everything bagel seasoning.

Softened cream cheese makes the ingredients easy to combine. Once shaped in plastic wrap, the ball needs at least 2 hours in the refrigerator to hold its rounded shape while staying spreadable. The cheese mixture requires no cooking and can be made a day ahead.

Ingredients for Everything Ranch Cheese Ball

• 2 blocks (8 ounces each) full-fat cream cheese, softened (450g)
• 1 packet dry ranch seasoning mix, about 1 ounce (30g)
• 1 1/2 cups shredded sharp cheddar (170g)
• About 1/2 cup cooked, cooled, finely chopped bacon, from approximately 6 slices (60g)
• 3 green onions, finely chopped (about 30g)
• Round buttery crackers, for serving (optional)

Use full-fat cream cheese to help the ball hold its shape. Ranch mix and bacon can both be salty, so taste the mixture before considering any extra salt.

How to Make Everything Ranch Cheese Ball

Yield: About 12 appetizer servings. Prep time: 20 minutes with cooked bacon. Chill time: At least 2 hours. Total time: About 2 hours 20 minutes, plus any time needed to cook and cool the bacon.

1. Prepare the ingredients: Let the cream cheese soften until it yields easily to a spatula. If cooking the bacon now, cook it separately, drain it, and let it cool completely before chopping. Finely chop the green onions.
2. Mix: Stir or beat the cream cheese and ranch seasoning in a mixing bowl until smooth, with no pockets of dry mix. Fold in the cheddar, bacon, and green onions until evenly distributed.
3. Shape: Transfer the mixture to a sheet of plastic wrap. Gather the wrap around it and gently compact it into one rounded, slightly irregular ball. Wrap tightly, leaving the visible mix-ins uncovered by any coating.
4. Chill: Refrigerate for at least 2 hours, or overnight. Start checking after 2 hours: the unwrapped ball should hold a rounded mound without slumping but still spread easily on a cracker. If it is too soft, rewrap and chill longer.
5. Serve: Unwrap the cheese ball, set it on a platter, and arrange crackers alongside it.

If the Cheese Ball Is Too Soft to Shape

Chill the mixture briefly in the mixing bowl, then shape it with plastic wrap. If the wrapped ball needs support, set it in a small bowl while it refrigerates. Keep it tightly wrapped until serving so the surface does not dry out or absorb refrigerator odors.

Make-Ahead, Serving, and Storage

Shape and wrap the cheese ball a day ahead, then refrigerate it overnight. Add crackers just before serving. Pretzels or crisp vegetable sticks can be offered alongside them.

Store the cheese ball tightly wrapped in an airtight container in the refrigerator, and plan to use it within 3 to 4 days. Refrigerate leftovers promptly; do not leave the appetizer at room temperature for more than 2 hours. Serve it chilled rather than reheating it.

For a separate option with heat and a crunchy coating, try this bacon jalapeño cheese ball.

Nutrition

Approximate nutrition per serving, based on 12 servings and excluding crackers: 225 calories, 8g protein, 20g fat, and 4g carbohydrates. Per 100g: approximately 360 calories, 13g protein, 32g fat, and 6g carbohydrates. Values will vary with the ranch mix, bacon, and cheese used.

Smoked Salmon Cheese Ball

One large smoked salmon cheese ball makes a creamy, spreadable appetizer with lemon, dill, and green onion in the center. Larger salmon flakes cover the outside, giving it a textured finish instead of a smooth pink surface. Divide the salmon before mixing, then chill the wrapped ball until it holds its shape; a firm surface makes the flakes easier to press on without flattening it.

Ingredients for Smoked Salmon Cheese Ball

• 12 ounces full-fat cream cheese, softened (1 1/2 standard blocks; 340g)
• 8 ounces ready-to-eat hot-smoked salmon (about 225g), divided: 5 ounces finely flaked for the filling and 3 ounces reserved in larger flakes for coating
• 1 tablespoon mayonnaise
• 2 tablespoons finely chopped green onion
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• 6 to 8 ounces plain square crackers, for serving (about 200g)
• Optional: a pinch of freshly ground black pepper

Smoked salmon varies in saltiness. Taste the filling before deciding whether it needs any additional salt.

How to Make a Smoked Salmon Cheese Ball

Serves: 8 to 10 as an appetizer. Prep: 20 minutes. Cook: 0 minutes. Chill: About 2 hours, or until firm.

1. Divide the salmon: Check for skin or bones. Finely flake 5 ounces for the filling, keeping the remaining 3 ounces in larger, irregular flakes for the outside.
2. Mix the filling: Stir the cream cheese and mayonnaise together in a medium bowl. Fold in the finely flaked salmon, green onion, dill, lemon zest, and lemon juice by hand, leaving small salmon and herb pieces visible. Taste and add pepper if desired.
3. Shape and chill: Spoon the mixture onto plastic wrap. Bring the wrap around it and gently form one ball. Set it on a small plate or in a bowl and refrigerate, tightly wrapped, for about 2 hours. Start checking after 1 hour: it is ready to coat when it stays rounded as the wrap is loosened. If it slumps, rewrap and chill longer.
4. Coat: Unwrap the ball and gently reshape it if needed. Press the reserved salmon flakes onto the chilled surface so they adhere without being mashed smooth. Leave a few small glimpses of the pale, herb-flecked filling.
5. Serve: Center the ball on a plate and arrange the square crackers around it. Let it stand for about 15 minutes for easier spreading, then serve with a spreading knife.

How to Keep the Salmon Coating Distinct

Reserve the larger flakes before mixing the filling, and press them onto the ball only after it has firmed up. Hot-smoked salmon separates into opaque, irregular pieces that remain visible on the surface. Cold-smoked salmon also works: chop the portion for the filling and tear the reserved portion into pieces, but expect a softer, less chunky exterior.

Make-Ahead and Storage

Keep the uncoated ball tightly wrapped in the refrigerator for up to 2 days. Press on the salmon flakes and arrange the crackers close to serving, keeping the crackers separate until then. Refrigerate leftovers promptly in an airtight container. Do not reheat; freezing is not recommended as a planned step because the texture after thawing is uncertain.

For another savory option, try this dried beef and green onion cheese ball.

Nutrition

Approximate nutrition per serving, based on 10 appetizer servings with crackers: 255 calories, 9g protein, 17g fat, and 17g carbohydrates. Per 100g: approximately 315 calories, 11g protein, 21g fat, and 21g carbohydrates. Values vary with the salmon, cream cheese, crackers, and serving size.

Dried Beef and Green Onion Cheese Ball

Finely chopped dried beef and green onions run through this large, creamy cheese ball, while Worcestershire sauce seasons the four-ingredient mixture. All the beef goes into the cheese rather than onto the outside, leaving a pale, uncoated surface with visible flecks.

Soften the cream cheese so it mixes smoothly, then shape the mixture in plastic wrap and chill it until it holds its form. Plan on at least 4 hours of refrigeration before serving with crackers.

Makes one cheese ball, or about 12 appetizer servings. Allow about 15 minutes for preparation, plus cream-cheese softening time and at least 4 hours of chilling.

Ingredients for Dried Beef and Green Onion Cheese Ball

• 2 (8-ounce) packages full-fat cream cheese, softened (about 450g total)
• 4 ounces dried or chipped beef, finely chopped (about 115g)
• 3 medium green onions, finely chopped (about 45g)
• 2 teaspoons Worcestershire sauce

For serving: Savory crackers and, if desired, carrot and celery sticks.

How to Make the Cheese Ball

1. Soften and chop: Let the cream cheese soften until it yields easily to a spoon. Finely chop the dried beef and green onions so they distribute evenly.
2. Mix: Stir the cream cheese and Worcestershire sauce together until smooth. Fold in all the beef and green onions, leaving fine flecks throughout. Taste before considering any added salt; the beef and Worcestershire may provide enough.
3. Shape: Spoon the mixture onto a sheet of plastic wrap. Gather the wrap around it and gently form one large, roughly round ball with a broad base.
4. Chill: Place the wrapped ball on a plate and refrigerate for at least 4 hours. It should hold its shape when unwrapped. If it slumps, rewrap it and chill longer.
5. Serve: Unwrap the ball and place it on a serving board without adding a coating. Arrange crackers alongside it, with carrot and celery sticks if desired. If the cheese is too firm to spread, let it stand briefly before serving.

Shaping and Chilling a Large Cheese Ball

Plastic wrap contains the soft mixture as you shape it, so there is no need to mold a smooth sphere by hand. The cream cheese should be soft for mixing but firm for serving. Use the ball’s ability to hold its shape—not the clock alone—to decide when it is ready.

Serving and Variations

Keep the cheese ball refrigerated until serving, then offer crackers alongside it. For a separate onion-forward version, see this green onion cheese ball.

For a richer variation, mix shredded cheddar into the base; it will change this version’s pale, four-ingredient finish. This ham and cheddar cheese ball is another meat-and-onion option.

Make-Ahead and Storage

Shape the cheese ball ahead of time and keep it tightly wrapped or in an airtight container in the refrigerator. For best quality, make it up to 3–5 days ahead using fresh cream cheese and beef. No reheating is needed.

Refrigerator make-ahead is preferable to freezing. An uncoated cheese ball can be frozen, but thawing may change the cream cheese’s texture.

Nutrition

Approximate per serving: 155 calories, 6g protein, 14g fat, and 3g carbohydrates, based on 12 appetizer servings. Approximate per 100g: 300 calories, 11g protein, 27g fat, and 6g carbohydrates. Values exclude optional crackers and vegetables and will vary by brand.

Ham and Cheddar Cheese Ball

Finely diced ham and green onion run through the creamy center of this chilled cheese ball, while a thick layer of orange cheddar shreds covers the outside. It’s one shareable appetizer served with crackers, not a dip or individual bites. Shape the soft mixture in plastic wrap, then chill it until it holds its rounded shape before pressing on the cheddar. Take a scoop from the front just before serving to show the filling.

Prep: 15 minutes | Chill: At least 1 hour | Total: About 1 hour 15 minutes | Yield: 10 to 12 appetizer servings

Ingredients for Ham and Cheddar Cheese Ball

• 2 (8-ounce) blocks full-fat cream cheese, softened (about 450g total)
• 2 cups shredded sharp orange cheddar, divided (about 225g)
• 3/4 cup fully cooked, ready-to-eat ham, finely diced and patted dry (about 115g)
• 2 green onions, thinly sliced (about 30g)
• 1/4 teaspoon garlic powder
• About 1 box round buttery crackers, for serving

The ham will not be heated, so use ham that is ready to eat. Mild orange cheddar can replace sharp cheddar for a gentler flavor; keep the same amount for the filling and coating.

How to Make a Ham and Cheddar Cheese Ball

1. Prepare the mix-ins: Finely dice the ham and pat it dry. Slice the green onions and shred the cheddar if needed. Set aside 1 cup of cheddar for the coating.
2. Mix the filling: Stir the softened cream cheese in a bowl until smooth. Fold in the remaining 1 cup cheddar, the ham, green onions, and garlic powder until evenly distributed.
3. Shape and chill: Spoon the mixture onto plastic wrap. Gather and twist the wrap to form one large, rounded ball. Set it on a small plate or tray and refrigerate for at least 1 hour. When unwrapped, the ball should hold its shape without slumping; if it does not, wrap it again and chill longer.
4. Coat with cheddar: Unwrap the chilled ball and gently press the reserved cheddar over its top and sides. Cover most of the visible surface with distinct shreds without flattening the ball. If the shreds will not stick, let the surface stand for a few minutes, then press them on again.
5. Serve: Place the ball on a white plate and arrange round crackers around it. Just before serving, remove a scoop from the front to reveal the ham and green onion inside. Set the scoop on a cracker if desired.

How to Keep the Cheese Ball Firm

Use block cream cheese and keep excess moisture out of the filling. Small, dry ham pieces distribute evenly and make the cheese ball easier to shape and scoop onto crackers. There’s no need for added salt: the ham and cheddar already supply it. If the ball is still soft after an hour in the refrigerator, chill it longer before adding the coating.

Make-Ahead and Storage

For a conservative best-quality make-ahead plan, shape the ball up to 2 days ahead and keep it wrapped in the refrigerator. Add the cheddar coating close to serving time. Keep the crackers separate until serving so they stay crisp, and remove the display scoop only when you’re ready to serve.

Cover and refrigerate leftovers promptly. Do not leave this dairy-and-ham appetizer at room temperature for more than 2 hours. Serve it cold; do not reheat it.

For a different cheddar-based appetizer, try the cheddar ranch cheese ball.

Nutrition

Approximate nutrition per serving, based on 12 servings of the cheese ball: 220 calories, 9g protein, 20g fat, and 2g carbohydrates. Per 100g of cheese ball: approximately 315 calories, 13g protein, 28g fat, and 3g carbohydrates. Crackers are not included because the number served per person varies. Values are estimates.

Bacon Jalapeño Cheese Ball

This bacon jalapeño cheese ball has a creamy cheddar center flecked with bacon, green onion, and fresh pepper. Toasted pecans and more bacon give it a chunky coating, with patches of pale cheese still showing through.

Shape the sticky mixture in plastic wrap and chill it until firm before adding the coating. The ball is easier to handle that way, and the bacon and pecans keep more of their texture when pressed on near serving time.

Ingredients for Bacon Jalapeño Cheese Ball

• 2 packages (8 ounces each) full-fat cream cheese, softened (about 450g)
• 1 cup shredded sharp cheddar (about 115g)
• 8 regular slices bacon (about 225g before cooking)
• 2 medium fresh jalapeños, ribs and seeds removed, finely chopped and patted dry (about 35g)
• 3/4 cup toasted, coarsely chopped pecans (about 85g)
• 2 tablespoons finely chopped green onions
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• Optional: a small pinch of mild chile powder for the top

How to Make a Bacon Jalapeño Cheese Ball

1. Cook the bacon: Place it in a large, cool skillet without added oil. Cook over medium-low heat, turning as needed, until browned and crisp. Start checking around 8 minutes; it will take about 8–12 minutes, depending on thickness. Cook in batches if the skillet is crowded. Drain, cool completely, and chop. Set aside about half for the coating.
2. Prepare the jalapeños and pecans: Pat the chopped jalapeños dry and reserve about 1 tablespoon for the coating. If the pecans are not already toasted, toast them in a dry skillet over medium-low heat. Let them cool, then chop coarsely so the pieces remain distinct.
3. Mix the filling: Stir together the softened cream cheese, cheddar, green onions, Worcestershire sauce, and garlic powder until evenly combined. Fold in the bacon not reserved for coating and the remaining jalapeño. The cheese should have visible orange and green flecks.
4. Shape and chill: Spoon the mixture onto plastic wrap. Gather the wrap around it and shape it into one rounded, slightly squat ball. Wrap tightly and refrigerate for at least 2 hours, until it holds its shape when unwrapped. If it slumps, rewrap and chill it longer.
5. Add the coating: Combine the pecans, reserved bacon, and reserved jalapeño on a shallow plate. Unwrap the chilled ball and gently press the coating onto its top and sides, leaving a little cheese visible. If the surface is too firm for the pieces to adhere, let it stand briefly, then press again. Sprinkle with chile powder, if using.
6. Serve: Transfer to a platter and let stand for 10–15 minutes so the cheese is easier to spread. Serve with sturdy crackers and a cheese spreader.

Adjusting the Heat and Serving

Removing the jalapeño ribs and seeds moderates the heat, but peppers vary. For a milder cheese ball, replace some or all of the jalapeño with finely chopped, patted-dry bell pepper. The flavor will be milder, too.

Sturdy crackers hold up to the dense cheese; celery sticks, bell pepper strips, and cucumber slices also work alongside them. For a different cheddar-and-bacon flavor, see this cheddar ranch cheese ball. For individual portions, try these mini pimento cheese balls with pecans and bacon.

Make-Ahead and Storage

Shape and wrap the cheese mixture up to a day ahead. Refrigerate the prepared coating separately, then press it on near serving time; a long chill can soften the bacon-and-pecan exterior.

Refrigerate leftovers promptly in an airtight container for up to 3 days. The coating will soften somewhat during storage. Do not reheat the cheese ball. Freezing is not recommended because its texture after thawing is uncertain.

Nutrition

Approximate nutrition per appetizer serving, based on 12 servings and excluding crackers: 245 calories, 7g protein, 23g fat, and 3g carbohydrates. Approximate values per 100g: 380 calories, 11g protein, 36g fat, and 5g carbohydrates. Values will vary with the bacon and cheese used.

Goat Cheese Balls with Herbs and Nuts

Despite the plural name, this recipe makes one large goat cheese ball for sharing. Chives and parsley fleck the creamy center, while chopped pistachios form a chunky coating. Serve it with two kinds of round crackers for spreading.

Plastic wrap makes the soft cheese easy to shape without a mold. Chill the ball until it holds its shape when unwrapped, then press on the pistachios shortly before serving to keep their chopped texture distinct.

Ingredients for the Goat Cheese Ball

• 8 ounces plain goat cheese, softened (225g)
• 4 ounces full-fat cream cheese, softened (115g)
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup shelled pistachios, chopped into small, recognizable pieces (90g)
• About 8 ounces round crackers, one plain variety and one darker or seeded variety, for serving (225g)

Optional: A small pinch of fine salt, if needed after tasting.

How to Make the Goat Cheese Ball

1. Chop the herbs and pistachios: Finely chop the chives and parsley. Chop the pistachios separately, leaving visible pieces rather than grinding them into powder.
2. Mix the cheese: In a medium bowl, mix the softened goat cheese and cream cheese until smooth. Fold in the herbs, lemon zest, and pepper, leaving small green flecks visible. Taste and add a pinch of salt only if needed, especially if the pistachios or crackers are salted.
3. Shape and chill: Spoon the mixture onto a large sheet of plastic wrap. Gather the wrap around it to form one round ball. Set it seam-side down in a small bowl or on a plate and refrigerate, covered in the wrap, for about 3 hours. Start checking after about 2 hours: the ball is ready when it holds its shape as the wrap is loosened. If it slumps, rewrap it and chill longer.
4. Coat with pistachios: Spread the chopped nuts in a shallow dish. Unwrap the firm cheese ball and gently round any flattened spots. Roll it in the nuts, then press more onto bare areas until the exterior is covered.
5. Arrange and serve: Set the ball near the center of a platter. Fan the two kinds of crackers in separate, overlapping groups around it and add a spreader. Let the ball stand for about 20 minutes before serving, until the center spreads easily but the ball still holds its shape.

Make-Ahead and Storage

For advance preparation, keep the uncoated cheese mixture covered in an airtight container in the refrigerator for up to 3 days. Shape it in plastic wrap and chill until firm before adding the pistachios. If the ball is already shaped, keep it wrapped and refrigerated until you are ready to coat and serve it.

Coating shortly before serving keeps the pistachio pieces distinct, though the coated ball can also be refrigerated. Return leftovers to the refrigerator promptly; a specific storage duration for the finished, coated ball is not established.

For Individual Portions

For bite-size appetizers instead, chill the mixture until workable, form small balls, and coat each with pistachios. The main recipe makes one shared ball; for another individually portioned option, see these mini cheese ball bites.

Nutrition

Approximate nutrition per appetizer portion, based on 12 portions and including the crackers: 210 calories, 7g protein, 13g fat, and 16g carbohydrates. Per 100g: approximately 370 calories, 13g protein, 23g fat, and 29g carbohydrates. Values will vary with the cheeses, pistachios, and crackers used.

Pimento Cheese Ball

These mini pimento cheese balls have a creamy center of sharp cheddar, cream cheese, and red pimentos, with toasted pecans, crisp bacon, and chives pressed onto the outside. Chilling the cheese mixture before shaping keeps the individual portions round; blotting the pimentos helps prevent them from becoming too soft.

The recipe makes 12 to 14 balls in about 1 hour 25 minutes, including chilling. The 25-minute prep time assumes the bacon is already cooked and the pecans are toasted and cooled.

Ingredients for Mini Pimento Cheese Balls

• 8 oz cream cheese, softened (225g)
• 8 oz sharp cheddar, freshly shredded, about 2 cups (225g)
• 1 (4 oz) jar diced pimentos, drained and blotted dry
• ¼ teaspoon garlic powder
• ¾ cup toasted pecans, cooled and finely chopped (85g)
• 4 slices bacon, cooked crisp, cooled, and finely crumbled
• 1 tablespoon finely chopped fresh chives

The 4 oz measurement refers to the jar size; use the drained peppers, not the packing liquid.

How to Make Pimento Cheese Balls

1. Prepare the ingredients: Shred the cheddar. Drain the pimentos and blot them dry. Have the toasted pecans and crisp bacon cooled and finely chopped before making the coating.
2. Mix the cheese: In a bowl, blend the softened cream cheese with the garlic powder. Fold in the cheddar and pimentos until evenly distributed, leaving the cheese shreds and pepper pieces visible.
3. Chill until shapeable: Cover and refrigerate the mixture. Start checking after about 45 minutes; it may take around 1 hour or longer. It is ready when a scoop holds its shape without spreading.
4. Shape and coat: Combine the pecans, bacon, and chives in a shallow dish. Scoop 12 to 14 portions and roll into roughly 1½-inch balls. Turn each ball in the coating, pressing gently so it covers most of the surface.
5. Serve chilled: Keep the balls covered and refrigerated until serving. Arrange them on a board and cut one open to show the cheddar and pimentos. Offer crackers or cut vegetables alongside.

How to Keep Mini Cheese Balls Firm

Moisture from the pimento jar can make the cheese mixture sticky, so drain and blot the peppers before adding them. If the mixture smears heavily onto your hands or the balls flatten as you roll them, refrigerate it longer. Freshly shredded cheddar leaves more distinct shreds in the finished balls, though pre-shredded cheddar can be used.

When to Add the Pecan-Bacon Coating

Finely chopped pecans and bacon adhere more easily than large pieces. Press the coating gently onto the chilled balls rather than relying on rolling alone. If making the balls ahead, keep the coating separate and apply it closer to serving to help it retain its texture. For a different bite-size version, see mini cheese ball bites with three coatings.

Variations

Bacon-free: Replace the bacon with additional toasted, chopped pecans.

A little heat: Mix a pinch of cayenne into the cheese base. For a separate, spicier appetizer, see the jalapeño popper cheese ball.

For a single centerpiece instead of individual portions, see this classic cheddar and pecan cheese ball.

Make-Ahead and Storage

Make the cheese mixture ahead and keep it covered in the refrigerator until ready to shape. You can shape and coat the balls up to a day ahead, though the coating may soften. Keep finished balls covered and refrigerated, and store leftovers in a sealed container for up to 3 days. Serve chilled; do not reheat.

Nutrition

Approximate nutrition per ball, based on 13 balls and excluding crackers or vegetables: 190 calories, 7g protein, 17g fat, and 3g carbohydrates. Approximate values per 100g: 380 calories, 14g protein, 35g fat, and 6g carbohydrates. Values vary with the bacon, cheese, and amount of pimentos drained from the jar.