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Deb's Cheese Ball

 Deb's Cheese Ball
Plenty of herbs blend with four kinds of cheese for this scrumptious spread. Using reduced-fat ingredients makes it a little lighter. —Deb Lavengood, New Palestine, Indiana
20 ServingsPrep: 15 min. + chilling

Ingredients

  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1/4 cup reduced-fat mayonnaise
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/4 cup shredded Parmesan and Romano cheese
  • 2 teaspoons finely chopped leek (white portion only)
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon dried oregano
  • 1 teaspoon plus 2 tablespoons minced fresh parsley, divided
  • 2 tablespoons finely chopped walnuts
  • Assorted crackers

Directions

  • In a large bowl, beat cream cheese and mayonnaise until smooth.
  • Stir in cheeses, leek, Worcestershire sauce, garlic powder, chives,
  • pepper flakes, onion powder, seasoned salt, oregano and 1 teaspoon
  • minced parsley.
  • Cover and refrigerate at least 1 hour. Shape into a ball and roll in
  • walnuts and remaining parsley; wrap in plastic wrap. Refrigerate at
  • least 1 hour longer. Serve with crackers.

2 of 2

Deb's Cheese Ball (continued)

Directions (continued)

  • Yield: 2-1/2 cups.
Nutritional Facts: 2 tablespoons (calculated without crackers) equals 84 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 176 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.