A cheeseball in 5 minutes? Yes! This recipe is insanely easy to make in a food processor!
Don't have a food processor? Grate the cheese by hand and use your hand mixer. I did it that way for years. Still, it's ready in minutes!
This cheeseball recipe uses only the simplest of pantry ingredients. There's nothing fancy here! It's been a family favorite at our house since I don't know when thanks to my friend Kim! It's sure to be a hit at your Super Bowl get-together!
It keeps well in the refrigerator for several days, too. In fact, during the holidays, I like to make some ahead of time. Just add a bow and a box of crackers. It makes a welcome gift.
The best cheese for this recipe is sharp cheddar you grate yourself. Yes, I know you're busy. Yes, I know it's faster and easier to buy the pre-shredded stuff.
Here's the deal though, a bag of shredded cheese costs way more, has preservatives, and is coated with some weird stuff that keeps it from sticking together in the bag. Who needs that?
It's crazy how fast you can grate an 8-ounce block of cheese, especially with a food processor. Hint: either way, it's easier when the cheese is really, really cold.
If you use a food processor, grate the cheese, then dump it out on a sheet of waxed paper and set it aside while you mix up the rest of the ingredients.
Start by swirling the cream cheese until it's soft. Then, all you do is add the rest of the ingredients and whirling them together. Scrape down the sides a time or two. (I did this for years with a hand mixer!)
Now add the shredded cheese and mix it in with all the other goodies!
Dump the mixture back onto that waxed paper and use your hands to shape it into a ball. It will be about the size of a softball.
Put the chopped nuts in a small, shallow bowl and plop that yummy ball of cheese on top of the chopped nuts.
Now just press the cheeseball into the chopped nuts, turning it as you go. Keep going until the entire surface of the cheese is coated. So slick!
There's just something about a cheeseball that says, "party." Who will be the first to stab through the crunchy, nutty exterior and plunge into the creamy, savory heart of the untouched cheeseball?
Ideally, make this cheeseball early in the day you plan to serve it. If you can make it the night before, it would even be better. That way, all the flavors get better when they've had a while to get to know each other.
Serve this tasty cheeseball with crisp crackers. The mixture is full-bodied, so a non-wimpy cracker works best. Thin wheat, melba toast, or water crackers would work great!
Now all that's left for you to do is collect the compliments! This would be a welcome addition to the snack board at the Super Bowl party!!
I used half of an 8-ounce block of cream cheese when I made this. I can always think of something to do with the other half! You can use a 3-ounce package. I often double the recipe and make two cheeseballs because they keep so well.
I'll bet you have a tailgate or fifth-quarter party coming up and party food is expected. Please keep this recipe in mind when the holidays roll around, too. By then, we'll all be on the hunt for something fun to bring to the table.
Do you have a favorite appetizer that makes everyone beg for the recipe? Well, I'm begging for your recipe!!
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter, and Pinterest. I’d sure be tickled and ever so grateful; thank you!
Love, GB (Betty Streff)
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