Savory Cheese Ball Recipe
Savory Cheese Ball Recipe photo by Taste of Home

Savory Cheese Ball Recipe

Publisher Photo
Blue cheese contributes a pleasant, tangy bite and olive a saltiness to this creamy cheese ball. For the optimum taste, let the cheese ball stand at room temperature for 20 minutes before serving.—Jan Stawara, Howell, Michigan
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (4 ounces) crumbled blue cheese
  • 1/4 cup butter, softened
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 1 tablespoon minced chives
  • 1/4 cup chopped walnuts
  • Assorted crackers

Nutritional Facts

2 tablespoons (calculated without crackers) equals 120 calories, 12 g fat (6 g saturated fat), 28 mg cholesterol, 227 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. In a large bowl, beat the cream cheese, blue cheese and butter until smooth. Stir in olives and chives. Cover and refrigerate for at least 1 hour.
  2. Shape cheese mixture into a ball; roll in walnuts. Wrap in plastic wrap; refrigerate for at least 1 hour. Serve with crackers. Yield: 2 cups.
To Make Ahead: The cheese ball can be made a day in advance; cover and refrigerate until 20 minutes before serving.
Originally published as Savory Cheese Ball in Taste of Home Christmas Annual Annual 2011, p6

Nutritional Facts

2 tablespoons (calculated without crackers) equals 120 calories, 12 g fat (6 g saturated fat), 28 mg cholesterol, 227 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Reviews for Savory Cheese Ball

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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 (2)
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MY REVIEW
Reviewed Dec. 31, 2013

This is really flavorful if you are a blue cheese lover! I would make this more often but I would end up eating too much of it all by myself. Great!

MY REVIEW
Reviewed Dec. 1, 2013

We took it to my Sister-law, for Thanksgiving, they are very fussy about food, They just love it, they ask me to bring it again for Xmas. We where 4 of us, we eat 1/2 and they ask me can they keep it, we all LOVE IT. The recipe is a KEEPER. Sandra E. Smith

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