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Three-in-One Cheese Ball

 Three-in-One Cheese Ball
Every Christmas, I make these cheese balls for an annual get-together. They aren't only for the holidays, however. You'll find they freeze well and last for a week in the refrigerator. I have even re-formed leftovers into smaller balls. I do my cooking in an 1892 home we're fixing up (my husband's a renovations contractor). We have a son, 3, and a baby daughter born last spring.
8 ServingsPrep: 25 min. + chilling


  • 1 package (8 ounces) cream cheese, softened
  • 4 cups (16 ounces) shredded cheddar cheese, room temperature
  • 2 tablespoons 2% milk
  • 2 tablespoons finely chopped onion
  • 2 tablespoons Worcestershire sauce
  • Coarsely ground pepper
  • 1/2 cup (2 ounces) crumbled blue cheese
  • Minced fresh parsley
  • 1/4 teaspoon garlic powder
  • Finely chopped pecans
  • Assorted crackers


  • In a large bowl, beat the cream cheese, cheddar cheese, milk, onion
  • and Worcestershire sauce until fluffy. If a smoother spread is
  • desired, process in a food processor until creamy.
  • Divide into thirds (about 1 cup each). Shape first portion into a
  • ball; roll in pepper. Add the blue cheese to the second portion.
  • Shape into a ball; roll in parsley. Add garlic powder to the
  • remaining portion. Shape into a ball; roll in nuts.
  • Cover and refrigerate. Let stand at room temperature 1 hour before
  • serving. Serve with crackers. Yield: 3 cheese balls.
Nutritional Facts: 1 serving (2 tablespoons) equals 335 calories,

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Three-in-One Cheese Ball (continued)

Nutritional Facts: 28 g fat (20 g saturated fat), 98 mg cholesterol, 585 mg sodium, 4 g carbohydrate, trace fiber, 16 g protein.