Savory Cheese Ball
You guys. Do you know how easy a cheese ball is to make? Do you also know how many different ways you can make them? Truthfully, I didn’t even know whether to say “cheeseball” or “cheese ball” until I asked Facebook. Cleared that dilemma right up. The next dilemma was just what to put into the thing.
After looking at tons and tons of recipes, I decided that the only real common thread among any is one thing: cream cheese. So I went to the fridge and the spice cabinet, started pulling out anything that sounded good – a block of mozzarella, some green onions, cayenne pepper, parsley, oregano – and just mixed ‘em up.
Yep, it’s that easy. Chill it, roll it in pecans and then you have a crowd-pleasing savory snack.
I know some of you take issue with the word savory – but that really is the best word that I can come up with for this cheese ball – it’s perfectly salty with a great balance of flavor from the herbs. And the chopped pecans on the outside are the perfect contrast the the creamy cheese!
The only thing that would maybe make this one better is bacon – my mom would insist on adding bacon. So if you like it, add it on in and let me know what you think!
Savory Cheese Ball Recipe
Yield: 1 cheese ball; serves many
Prep Time: 10 min
Total Time: 1 hour (includes chill time)
A simple, savory cheese ball recipe with herbs, spices, mozzarella cheese and cream cheese. Perfect for your next party!
8 ounces cream cheese, room temperature
8 ounces mozarella cheese, shredded
3 green onions, chopped (whites & greens)
2 tsp. Worcestershire sauce
1 tsp. dried oregano
1/2 tsp. dried parsley
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. seasoned salt
1 cup pecans, chopped
Mix the cream cheese, cheddar cheese, onions, cilantro, Worcestershire sauce, garlic powder, and cayenne pepper together until well-combined (I use my stand mixer.) Turn the mixture onto a large sheet of plastic wrap, cover, shape into a ball and refrigerate for 30 minutes to one hour.
Place the chopped pecans on a small plate, remove the cheese ball from the fridge and gently roll in the pecans, helping them to stick to the outside of the cheese ball.
Serve with crackers.
Feel free to play with the herbs and spices in this recipe to make it fit your tastes.
The cheese ball will keep for a couple of days stored in an airtight container or wrapped in plastic wrap in the fridge.