Thanksgiving Cheese Ball

Thanksgiving Cheese Ball

40
SARCLA 0

"Similar to other cheese ball recipes, yet different! Our family has this every year as a prelude to Thanksgiving dinner, along with a relish tray, to use up those last few minutes while the turkey's browning. Double it and freeze one for New Year's! Serve with an array of crackers."
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Ingredients

4 h 15 m servings 243 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks.
  2. Shape the mixture into a ball, and roll in the chopped pecans to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator.

Reviews

40
  1. 49 Ratings

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Most helpful positive review

This cheese ball is wonderful. I did double the cheddar cheese and used a few pimento-stuffed olives out of a jar instead of the can called for in the recipe. I also had to refrigerate the mix...

Most helpful critical review

Followed the recipe to the T, it never stood up, I could never shape it into a ball.

This cheese ball is wonderful. I did double the cheddar cheese and used a few pimento-stuffed olives out of a jar instead of the can called for in the recipe. I also had to refrigerate the mix...

Great taste. I don't have a food processor. I just let all the cheeses get to room temperature then mixed them with a fork, or even easier, with my very clean hands. I didn't have pecans. Used ...

This was the best cheeseball I've ever tasted including Hickory Farms. The flavor is strong and delicious. It holds it's shape great and can be made the night before and tastes just as good. Nic...

Caution: Don't think "I love blue cheese" and add more because that makes it too bluecheesy. (I tried it.) Made as is this is really good. Thanks for the recipie.

I just finieshed making this and I loved the flavor of this cheese ball. I did omit the olives though because don't care for them. I also chilled it for about 2 hours and it was very easy to ma...

This recipe seemed to make a better cheese "spread" than a "ball" but I wasn't put out by that at all. It was delicious. Although I hate when people review a recipe and then tell everyone al...

Followed the recipe to the T, it never stood up, I could never shape it into a ball.

I don't have a food processor so made it in the mixer - the "wimps" said "too much blue cheese" - the real men and women said "not enough" I doubled it and the first disappeared right away and I...

We didnt really like the flavor... too much olive. Also it was too soft to make into a ball right away, had to let it sit in the fridge for a while.