Festive Cheese Beach Ball Recipe

5 1 1
Festive Cheese Beach Ball Recipe
Festive Cheese Beach Ball Recipe photo by Taste of Home
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Festive Cheese Beach Ball Recipe

Read Reviews
5 1 1
Publisher Photo
Made to resemble a beach ball, this appetizer always rounds up compliments. It's filled with a variety of cheese, and each cut through the ball gives guests a taste along with garnishes of their choice.—Florence McClelland, Fredonia, New York
MAKES:
56 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
56 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 packages (8 ounces each) cream cheese, softened, divided
  • 2 cups (8 ounces) crumbled blue cheese
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup chopped green onions
  • 1 garlic clove, minced
  • TOPPINGS:
  • 1/4 cup cooked tiny shrimp
  • 2 tablespoons chopped pimiento-stuffed olives
  • 2 tablespoons crumbled cooked Jones Dairy Farm Dry-Aged Bacon
  • 2 tablespoons chopped sweet yellow pepper
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped ripe olives
  • 2 tablespoons chopped pimientos
  • 2 tablespoons minced fresh parsley
  • Assorted crackers

Directions

In a large bowl, combine two packages of cream cheese and blue cheese until smooth. In a another large bowl, combine two packages of cream cheese and cheddar cheese; set aside. In a third bowl, beat the remaining cream cheese until fluffy; add the onions and garlic.
In a 2-qt. bowl lined with plastic wrap, layer each portion of cream cheese. Invert onto a serving platter; remove plastic wrap and shape into a ball.
With a sharp knife, score eight sections on the ball. Sprinkle each section with one of the toppings and press lightly. Serve with crackers. Yield: 7 cups.
Originally published as Festive Cheese Beach Ball in Country Woman July/August 2003, p24

Nutritional Facts

2 tablespoons: 49 calories, 4g fat (3g saturated fat), 15mg cholesterol, 133mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 6 packages (8 ounces each) cream cheese, softened, divided
  • 2 cups (8 ounces) crumbled blue cheese
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup chopped green onions
  • 1 garlic clove, minced
  • TOPPINGS:
  • 1/4 cup cooked tiny shrimp
  • 2 tablespoons chopped pimiento-stuffed olives
  • 2 tablespoons crumbled cooked Jones Dairy Farm Dry-Aged Bacon
  • 2 tablespoons chopped sweet yellow pepper
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped ripe olives
  • 2 tablespoons chopped pimientos
  • 2 tablespoons minced fresh parsley
  • Assorted crackers
  1. In a large bowl, combine two packages of cream cheese and blue cheese until smooth. In a another large bowl, combine two packages of cream cheese and cheddar cheese; set aside. In a third bowl, beat the remaining cream cheese until fluffy; add the onions and garlic.
  2. In a 2-qt. bowl lined with plastic wrap, layer each portion of cream cheese. Invert onto a serving platter; remove plastic wrap and shape into a ball.
  3. With a sharp knife, score eight sections on the ball. Sprinkle each section with one of the toppings and press lightly. Serve with crackers. Yield: 7 cups.
Originally published as Festive Cheese Beach Ball in Country Woman July/August 2003, p24

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amandaharris User ID: 2923840 48684
Reviewed Jul. 1, 2010

"This recipe is absolutely the best cheese ball I have ever made. I don't use some of the suggested toppings but, most. I don't like shrimp, so I may sub with chives!! You must try!!!"

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