This Cheddar and Onion Cheese Ball is a classic party appetizer that’s super flavorful, quick and easy to make, and sure to be enjoyed by everyone. Perfect for the holidays or any get-together!
You’ve got to have some snacks for your holiday gatherings, right? Whether it’s cocktails with friends, the office party, or the big dinner, everybody wants a little something to munch on.
This cheese ball takes the good-old cheese and cracker tray and kicks it up with a ton of flavor. Plus it comes together quickly and easily in just a few minutes!
Part of my holidays ever since I was a kid, my mom made this cheese ball every single year (along with her Spinach Dip in a Bread Bowl). It’s kind of a tradition for me, and so whether we’re having guests or it’s just the two of us, I always have to make it!
I’m a big fan of a cheese and cracker tray (plus some pepperoni, please!), but this cheese ball is a super delicious change-up from the ordinary. Cream cheese and sharp cheddar cheese are flavored with minced dried onion, lemon juice, Worcestershire sauce, and parsley, and then it’s all rolled in yummy chopped walnuts.
I always serve my cheese ball with Wheat Thins because because my mom always did (I get totally stuck on traditions!), and because they go great with it. Plus, they’re nice and sturdy and less prone to breaking.
But you can use any kind of cracker you like…or anything else you would want to slather the cheese on – pretzels, potato chips, pita chips – even vegetables.
This cheese ball might look a little fancy, but it’s actually incredibly easy to make. You can have it put together in about 10 minutes flat. No kidding!
Then all you have to do is let it chill out in the fridge for a bit before the snacking begins!
INGREDIENTS YOU NEED:
- Cream cheese
- Sharp or extra sharp cheddar cheese (white or yellow)
- Dried minced onions
- Dried parsley
- Lemon juice
- Worcestershire sauce
- Chopped walnuts
- Crackers (I use Wheat Thins)
HERE’S A QUICK LOOK AT HOW TO MAKE A CHEDDAR AND ONION CHEESE BALL:
TIPS & TIDBITS:
- I think that sharp or extra sharp cheddar (rather than mild or medium) gives you the best flavor. I also recommend buying the block and grating the cheese yourself (for whatever reason, it just tastes better to me than the pre-shredded stuff).
- Be sure to let the cream cheese come to room temperature so it is nice and soft and easy to work with. When the cream cheese is soft, you can easily mix everything by hand. Of course, feel free to use an electric mixer if you’d like.
- You definitely want to make this at least 2 hours ahead of time so that the cheese ball has time to chill in the fridge. All those yummy flavors need some time to meld together, and the minced dried onions need some time to soften up a bit. Don’t skip this step!
- You can actually make this cheese ball a few days in advance. If you do, hold off on rolling the cheese ball in the nuts until the day you are going to serve it, to prevent the nuts from getting soft.
- I buy walnuts that are already chopped. I like the texture of the larger pieces, so I usually just use them as is. If you would like a finer texture, you can chop them up even more with a knife or give them a few quick pulses in a food processor.
- For the best spreadable consistency, let the cheese ball sit at room temperature for just a little bit before serving (about 15 to 20 minutes). If you serve it straight from the fridge, it will be very firm.
- Put out a butter knife or two so that people can spread the cheese on the crackers rather than trying to dig into the ball with the crackers (which will usually just result in broken crackers).
It’s hard to say exactly how many people this cheese ball will serve. You never do know how much people will want to have!
I estimate 8 to 12 servings, but if you’ve got a larger crowd or big eaters or just want to make sure you have enough, it’s just as easy to double the recipe and make two balls (or one big one!).
This cheese ball is great to snack on before dinner, with drinks, after dinner, as a midnight snack, while watching holiday movies or a football game, while playing board games, waiting for the ball to drop…or just about any time!
I hope you try this Cheddar and Onion Cheese Ball recipe and love it as much as I do. Thanks for visiting today!
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Cheddar and Onion Cheese Ball
- 8 ounces cream cheese, softened
- ½ cup shredded sharp or extra sharp cheddar cheese, yellow or white (I use white)
- 1 tablespoon dried minced onions
- 1 tablespoon dried parsley
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- ¾ cup chopped walnuts
- crackers, I use Wheat Thins
- Place cream cheese, cheddar cheese, dried minced onion, dried parsley, lemon juice, and Worcestershire sauce in a large bowl. Mix until well combined and smooth (I do this by hand, but you could use a mixer if you'd like).
- Roll the cheese mixture into a ball (the best way to do this is with your clean hands).
- Place the chopped walnuts on a plate or in a shallow dish. Roll the cheese ball in the nuts, pressing gently so that they adhere to the ball.
- Cover and refrigerate for at least 2 hours (this allows the flavors to meld and gives the minced dried onions time to soften up).
- Let the cheese ball sit at room temperature for just a little bit before serving for the best spreadable consistency. Serve with crackers. Provide a butter knife or two so that guests can spread the cheese onto their crackers rather than digging into the cheese ball (which often results in broken crackers).
- If you prefer the nuts to be a finer consistency, give them a quick chop with a knife or pulse them in the food processor a few times.
- If you would like to make the cheese ball a few days ahead of time, hold back on rolling in the nuts until the day you will serve it so that the nuts don’t get soft.
- Leftovers will last in the refrigerator (covered or in an airtight container) for up to 1 week.
- Estimated calories is for the cheese ball only and does not include crackers, since that will depend on the kind of crackers you use.