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Caraway Cheese Ball

Submitted by: JLamb36

Living In: Hyattsville, Maryland, USA

The caraway seeds add a nutty, rustic flavor that complements the sharp tang of the Cheddar cheese.

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Easy Smeezy Cheese Ball

Submitted by: AVAMARIE

Living In: Houston, Texas, USA

Cheddar cheese, pecans, and bacon bits make this the perfect cheese ball for every occasion!

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Spinach and Gorgonzola Cheese Ball

Submitted by: PEARLIEQ

This tasty cheese ball is a cinch to make -- just mix spinach, cream cheese, and Gorgonzola, roll into a ball, and coat with slivered almonds.

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Rye Whiskey Brie

Submitted by: hygiene64

Home Town: Sudbury, Ontario, Canada

This mix of baked brie topped with brown sugar, pecans, and rye whiskey is too good for words.

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Easy Oniony Cheese Ball

Submitted by: BROADSTANTIQUES

Cream cheese, sharp Cheddar, onion soup mix, and walnuts combine to make an appetizer perfect to make at the last minute.

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Party Cheese Ball

Submitted by: JERSEYDEVIL43

Living In: Kansas City, Missouri, USA

Make this cheese ball the night before your next gathering when you want a nice and easy spread for your guests.

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PHILLY Maple Nut Cheese Ball

Provided by: Philadelphia

A classic cheese ball laced with dried cranberries and port wine

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Sun-Dried Tomato Goat Cheese Spread

Submitted by: Sarah Agrella

Living In: Mountain View, California, USA

Tangy young goat cheese is the base for this savory spread. Combined with sun-dried tomatoes, garlic, and fresh parsley. This simple spread is excellent served with a sliced baguette and a glass of red wine.

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Olive Pecan Spread

Submitted by: LOWA

This delicious spread is a hit with everyone. Even people, like me, who don’t care for green olives absolutely love it.

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Lemon Cheese Ball

Submitted by: KATHYCHILL

Lemonade mix flavors a sweet cheese ball to make a very refreshing snack for a spring or summer get-together. Serve with mini graham crackers.

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Pimento Cheese Spread With Feta

Submitted by: *cherry*

Pimentos are mixed with Cheddar and feta cheeses in this mayonnaise based sandwich spread which can double as a snack dip.

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Blue Cheese Ball

Submitted by: LOONEYPROFESSOR

Only five ingredients combine to make an unforgettable classic cheese ball with the distinctive flavor of blue cheese.

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Garlic and Herb Cream Cheese

Submitted by: 1wayin

Home Town: Hillside, New Jersey, USA

Living In: Branchville, New Jersey, USA

This versatile cheese spread is flavored with a variety of herbs and works as well on sandwiches as it does on crackers.

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Traditional Christmas Cheese Ball

Submitted by: Love2Cook87

Home Town: Sullivan, Illinois, USA

Living In: Lovington, Illinois, USA

A beloved holiday ritual for this cook, cream cheese blended with savory seasonings such as onion, smoked beef, Worcestershire sauce, and chopped green olives makes a tasty walnut covered cheese ball. Serve with crisp Ritz crackers to complement the savory taste and creamy texture.

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Olive and Blue Cheese Ball

Submitted by: KRISTLE

An easy to make great tasting combination of blue cheese and green olives. Once you start eating this you won't stop! I like to spread it on thin wheat crackers.

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Dead Man's Cheese Ball

Submitted by: LUSCIOUSLEMONADE

Living In: Victoria, British Columbia, Canada

Serve this black cheese ball with blue corn chips or dark rye toast for a ghastly presentation. It's punchy, just like you'd expect cheese of the dead to taste. You can find black sesame seeds at a reasonable price at most Asian markets.

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Creamy Goat Cheese and Honey

Submitted by: Raelee's recipes

Home Town: Farmington, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

Creamy goat cheese is lightly dusted with pecans, honey, and rosemary. These are so delicious, light, and refreshing, they could be served as appetizers or an interesting dessert. Spread them on your favorite crostini, bagel chips, or melba toasts.

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Pumpkin Cheese Ball

Submitted by: Linnea Rein

No one will guess this make-ahead spread has pumpkin in it, but that subtle ingredient lends harvest color and added nutrition. The recipe comes from Topeka, Kansas field editor Linnea Rein.

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