Green Onion Cheese Ball
Green onion runs through the creamy center of this large cheese ball and forms its thick, finely chopped coating. Served chilled in the middle of a platter, it’s surrounded by fans of crisp red bell pepper strips and snap peas for scooping and spreading.
Chill the shaped ball before coating it so it stays round as you turn it. Allow 30 to 45 minutes for the cream cheese to soften, 25 to 30 minutes of active preparation, and about 2 hours of chilling. The platter makes about 12 appetizer servings.
Ingredients for Green Onion Cheese Ball
- Two 8-ounce blocks full-fat cream cheese, softened (about 450g)
- 1/2 cup finely shredded white cheddar (about 55g)
- 1/2 cup finely chopped white and light-green parts of green onions (about 50g)
- About 3/4 cup finely chopped green onion tops, for coating (about 65g)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 2 large red bell peppers, cut into long, narrow strips (about 300g)
- 12 ounces sugar snap peas, trimmed (about 340g)
Start with approximately 2 bunches of green onions, measuring the chopped white and light-green parts separately from the tops. Have a small pinch of fine salt available, but taste the filling before adding it.
How to Make the Green Onion Cheese Ball
- Prepare the ingredients: Let the cream cheese soften for 30 to 45 minutes, until it yields easily to a spatula. Wash and thoroughly dry the green onions, peppers, and snap peas. Chop the onion portions separately, slice the peppers into long strips, and trim the peas.
- Mix the filling: Stir the cream cheese in a medium bowl until smooth, with no plain lumps. Mix in the cheddar, white and light-green onion pieces, garlic powder, and pepper. Taste and add a small pinch of salt only if needed.
- Shape and chill: Spoon the mixture onto plastic wrap. Gather the wrap around it and shape it into one large ball. Wrap tightly and refrigerate for about 2 hours. It should hold its rounded shape when unwrapped and be firm enough to lift and turn gently. If it slumps, chill it longer.
- Coat the ball: Spread the dry, finely chopped onion tops on a shallow plate. Unwrap the chilled ball and gently roll and press it into the greens. Cover the top and most of the sides, pressing greens into bare spots while leaving a little pale cheese visible near the base.
- Arrange the platter: Center the ball on a large round platter. Fan the dry snap peas and pepper strips outward around it in distinct, roughly alternating clusters. Serve chilled, with crackers on a separate plate if desired.
How to Keep the Green Onion Coating in Place
Finely chopped tops cling more evenly than long pieces, provided they’re thoroughly dry. Wet onions can slide off the cheese and leave moisture on the platter. If the ball softens while you coat it, refrigerate it again before pressing greens into any remaining gaps.
Make-Ahead and Storage
Shape and wrap the cheese ball up to a day ahead, then keep it refrigerated. Add the green onion coating and arrange the dried vegetables closer to serving so the platter stays dry. Let the ball stand briefly before serving if you want it easier to spread.
Keep the cheese ball covered and refrigerated when it is not being served. Refrigerate leftovers promptly and use them within 3 days. Do not leave the dairy appetizer at room temperature for more than 2 hours total.
Nutrition
Approximate nutrition per serving, based on 12 servings and including the cheese ball, peppers, and snap peas: 170 calories, 5g protein, 14g fat, and 6g carbohydrates. Per 100g: approximately 160 calories, 4g protein, 14g fat, and 6g carbohydrates. Values vary with ingredient brands and serving size; optional crackers are not included.
Equipment
- Medium bowl
- Spatula
- Plastic wrap
- Shallow plate
- Large round platter
Ingredients
For the Cheese Ball
- Two 8-ounce blocks full-fat cream cheese, softened (about 450 g)
- 1/2 cup finely shredded white cheddar (about 55 g)
- 1/2 cup finely chopped white and light-green parts of green onions (about 50 g)
- About 3/4 cup finely chopped green onion tops, for coating (about 65 g)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- Fine salt, a small pinch if needed
For Serving
- 2 large red bell peppers, cut into long, narrow strips (about 300 g)
- 12 ounces sugar snap peas, trimmed (about 340 g)
Instructions
- Let the cream cheese soften for 30 to 45 minutes, until it yields easily to a spatula.
- Wash and thoroughly dry the green onions, bell peppers, and snap peas. Chop the green onion whites and light-green parts separately from the tops, slice the peppers into strips, and trim the peas.
- Stir the cream cheese in a medium bowl until smooth. Mix in the cheddar, chopped white and light-green onion, garlic powder, and black pepper. Taste and add a small pinch of salt if needed.
- Spoon the mixture onto plastic wrap, gather the wrap around it, and shape it into a large ball. Wrap tightly and refrigerate for about 2 hours, or until firm enough to lift and turn gently.
- Spread the finely chopped green onion tops on a shallow plate. Unwrap the chilled ball and gently roll and press it into the greens, covering the top and most of the sides.
- Center the cheese ball on a large round platter. Arrange the dry snap peas and pepper strips in alternating clusters around it. Serve chilled.
Tips
- Dry the green onions thoroughly so the coating clings instead of sliding off.
- Finely chop the onion tops for an even coating.
- Chill the shaped ball until firm before coating; chill it again if it softens while you work.
- Taste the filling before adding salt, since it may not need any.