Thanksgiving Cheese Ball Recipe -
Thanksgiving Cheese Ball Recipe
  • READY IN 4+ hrs

Thanksgiving Cheese Ball

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins

    4 hrs 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2005

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 mixture before it would roll into a ball. Other than those changes, everything was perfect!

Most Helpful Critical Review
Dec 19, 2006

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

Nov 26, 2005

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 walnuts and it worked fine. Thanks.

Nov 25, 2005

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. Nice.

Dec 29, 2004

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.

Nov 18, 2007

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 make into a ball after that. I can't wait to see how my family like it on Thanksgiving!Definitely a keeper!!!

Dec 07, 2005

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 all the substitutions they made, I did use feta (because I had it)instead of bleu cheese. The results were great. I will be making this one again before Christmas!

Nov 30, 2004

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 had to protect my frozen one so it would last until Xmas!It wasn't ready to roll into a ball when done but did o.k. after sitting in the refrigerator overnite.


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  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 2.6 g
  • < 1%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 462 mg
  • 18%

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

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