Chili Cheese Ball Spread Recipe
Chili Cheese Ball Spread Recipe photo by Taste of Home

Chili Cheese Ball Spread Recipe

Publisher Photo
“Easy to make and easy to spread, this spicy cheese ball was my favorite appetizer that Mom made while I was growing up. Now, I enjoy serving it at my own parties and at potlucks.” Jerrie Denson - Hobbs, New Mexico
TOTAL TIME: Prep: 15 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 24 servings

Ingredients

  • 1 pound process cheese (Velveeta), shredded
  • 4 ounces cream cheese, softened
  • 1/2 cup chopped pecans
  • 1/2 teaspoon garlic salt
  • Chili powder
  • Assorted crackers

Nutritional Facts

2 tablespoons (calculated without crackers) equals 96 calories, 8 g fat (4 g saturated fat), 20 mg cholesterol, 291 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.

Directions

  1. In a small bowl, combine the cheeses, pecans and garlic salt. Cover and refrigerate for 20 minutes. Shape into a ball. Coat completely with chili powder. Serve with crackers. Yield: 1 cheese ball (3 cups).
Originally published as Chili Cheese Ball in Simple & Delicious March/April 2009, p46

Nutritional Facts

2 tablespoons (calculated without crackers) equals 96 calories, 8 g fat (4 g saturated fat), 20 mg cholesterol, 291 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.

Reviews for Chili Cheese Ball Spread

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 28, 2014

We have made this for 30 years and its always a hit. We use 8 ounces cream cheese plus minced garlic, bell pepper and pecans!

MY REVIEW
Reviewed Dec. 3, 2010

it's not christmas in our house without this. my mother (portales, new mexico) made this for years with slight variation. she always used a block of american cheese (no longer available ?) instead of velveeta. we made it into logs about the size of a stick of butter and coated each in chili powder. perfect size to include on a snack plate or as a gift.

MY REVIEW
Reviewed Apr. 19, 2009

I made this recipe to take to Easter dinner at my brothers, it was excellent and everyone loved it. Instead of using pecans I used sliced almonds, definately be making this again for more parties & cookouts. Carolyn PA

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