Cheese Ball III Recipe -
Cheese Ball III Recipe
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Cheese Ball III

Recipe by  

"This cheese ball is one our family has had and used for 20 years. We love it. It's simple, and most of the ingredients are kept on hand. Roll it in nuts or parsley, if desired. Serve with an assortment of crackers."

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Ingredients Edit and Save

Original recipe makes 2.5 cups Change Servings
  • PREP

    15 mins

    3 hrs 15 mins


  1. In a medium bowl, blend cream cheese, mayonnaise and lemon juice concentrate. Mix in Cheddar cheese, onion and green olives. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

One thing I did is instead of 1 spoonful of mayonaise I substitute sour cream and found that alot less messy and for those who dont like the mayo it is much better. Other than that. Fantabulous!! Thanks

Most Helpful Critical Review
Jan 01, 2008

My cheese ball was clumpy. It tastes ok, but when I think of cheese balls, I think the inside creamy, complex flavors, and crunchy outside. This one just didn't impress me. Hope I'm not becoming a snob.


27 Ratings

Jan 25, 2004

This is delicious! Really good and I think the lemon juice and little bit of mayo added some nice subtle flavors. Everyone loved it at Christmas. I rolled it in some chopped up parsley, put it on a nice plate, and it was very pretty.

Jun 25, 2005

I took this to a party and everybody loved it! This recipe is delicious!! The only change I made to the recipe was I added some onion powder and I rolled my cheese ball in chopped pecans. If you like green olives then this is the cheese ball for you-- Super!!

Jan 04, 2010

Be sure to give this cheese ball enough time in the fridge for the flavors to come together! The texture is a little chunky, as another reviewer mentioned, but I added extra ingredients, so I can't say for sure if the original recipe would be as chunky. I didn't have any fresh onion on hand, so I had to use onion powder, but I added in some diced sundried tomatoes in olive oil. I think this really brought some beautiful color, as well as an extra dimension of smooth/salty flavor to the recipe.

Nov 24, 2009

I make this often for church functions and it is always a hit. I serve it as a spread rather than a "ball". I love the recipe the way it is - but I had some freshly made horseraddish and decided to add 1 T. Wow - it really kicked it up a notch! (I also used dried chopped onions - 1 T - instead of the chopped onion. They also worked well.)

Dec 22, 2009

I'm a huge olive lover but unfortunately, the friends I roll with aren't! To please the masses, I have taken to substituting the olives for half a 250ml jar of (chopped) Old El Paso pickled jalapenos and it's an absolute hit every time I make it! It's got quite the kick, but people REALLY love it. I've made this at least 25 times now and I have to say that using old or sharp cheddar is a MUST, as is serving with original Ritz crackers. Try this recipe and it WILL be requested by all who eat it - especially if they like it hot!

Feb 22, 2008

This recipe was a HIT at my christmas party, everyone LOVED it thanks so much


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  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 0.7 g
  • < 1%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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