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Chili Cheese Ball

 Chili Cheese Ball
It wouldn't be Christmas at our house without this zippy, well-seasoned cheese ball-my husband's absolute favorite. The family starts asking about it 2 weeks before the holidays! It's also a big hit at Super Bowl parties.
20 ServingsPrep: 15 min. + chilling


  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 piece (4 ounces) Gouda cheese, shredded
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 2 tablespoons dried minced onion
  • 1 tablespoon prepared mustard
  • 3-1/2 teaspoons chili powder, divided
  • 1/2 teaspoon garlic powder
  • 1/2 cup chopped almonds, toasted
  • Assorted crackers


  • In a bowl, beat cream cheese until fluffy. Add the Monterey Jack and
  • Gouda; mix well. Stir in the olives, onion and mustard. Add 2
  • teaspoons chili powder and the garlic powder. Shape into a ball.
  • Combine almonds and remaining chili powder; roll cheese ball in
  • almond mixture. Wrap tightly in plastic wrap. Refrigerate for
  • several hours or overnight. Serve with crackers. Yield: 1 cheese
  • ball (2-1/2 cups).
Nutritional Facts: 1 serving (2 tablespoons) equals 120 calories, 10 g fat (5 g saturated fat), 26 mg cholesterol, 191 mg sodium, 2 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red

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Chili Cheese Ball (continued)

Wine (continued)