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Bavarian Cheese Ball Recipe

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No one will guess this cheese spread features a whole can of sauerkraut! Shredded cheese and chopped dried beef provide a little texture.

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Diabetic Friendly

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Bavarian Cheese Ball Recipe

Prep: 20 min. + chilling

Yield: 28 Servings

20 20

Ingredients

1 can (14 ounces) sauerkraut, rinsed and drained
1 cup (4 ounces) finely shredded cheddar cheese
1 cup chopped dried beef
1 cup (8 ounces) sour cream
1/2 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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14 saltines, broken into pieces
2 tablespoons minced fresh parsley
1 tablespoon chopped onion
Additional parsley
Assorted crackers

Directions

Place sauerkraut in a food processor; cover and process until creamy. Add the cheese, dried beef, sour cream , mayonnaise, saltines, parsley and onion; cover and process until blended.
Transfer to a large bowl; cover and refrigerate for 30 minutes. Shape into a ball; roll in additional parsley. Cover and refrigerate until serving. Serve with crackers. Yield: 3-1/2 cups.

Nutritional Facts 2 tablespoons (calculated without assorted crackers) equals 73 calories, 6 g fat (2 g saturated fat), 13 mg cholesterol, 250 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.

Originally published as Bavarian Cheese Ball in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p40

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Reviews for Bavarian Cheese Ball

Bavarian Cheese Ball

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Reviewed on Dec. 05, 2010 by aprilm

This is so amazingly good. I have made it several times and it has become a favorite at holiday family gatherings. I have taken it to church potlucks and end up giving this recipe out several times every time I do that I now will take a few copies with me. Imagine the surprised looks I get when they see there is sauerkraut as one of the ingredients.

Reviewed on Oct. 25, 2009 by aprilm

I have made this cheese ball several times, and have shared this recipe with several people. They cannot believe there is saurkraut in it. On a side note, do not use dried parsely. It doesn't turn out good.