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A cheeseball on a plate with crackers around it.
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The Best Cheeseball Recipe

This Cheeseball Recipe takes just minutes to make and it's so creamy, smooth, and delicious thanks to a special ingredient. Serve with your choice of crackers and you have a yummy appetizer for any gathering or party. 
Course Appetizer
Cuisine American
Keyword appetizer recipe, cheeseball recipe
Prep Time 10 minutes
Refrigeration Time 2 hours
Total Time 2 hours 10 minutes
Servings 16 dip portions (about 2 tablespoons each)
Calories 177kcal
Author Jessica

Ingredients

  • 2 bars (8 oz each) cream cheese softened
  • 3 tablespoons mayonnaise
  • cup shredded parmesan cheese
  • ½ cup shredded cheddar cheese
  • ¼ cup sliced green onions
  • ¼ teaspoon garlic powder
  • ¼ - ½ teaspoon Worcestershire sauce
  • 1 cup sliced almonds

Instructions

  • Combine softened cream cheese and mayonnaise in a bowl and beat with a handheld blender until combined and creamy. 
  • Add in parmesan cheese, cheddar cheese, green onions, worcestershire sauce, and garlic powder. Blend together until combined. 
  • Lay out a piece of plastic wrap (saran wrap) and dump the sliced almonds in the middle. Using a wooden spoon, try to form the cheeseball mixture into some sort of a ball (inside the bowl you mixed it in). Dump the ball on top of the almonds on the plastic wrap.
  • Use the plastic wrap to press the almonds into the cheeseball and to form into a better "ball" shape. Use your hands to place the almonds on the outside of the cheeseball as needed. Put the cheeseball on a plate (covered) and let it sit in the fridge for 2-4 hours to firm up and for the flavors to come together. 
    * This cheeseball can be made ahead of time too. I actually prefer to make it the day before I need it, leave it in the fridge for 24 hours, and then serve it. The flavors come together so well, it tastes better, and the almonds soften up slightly.
  • Serve with your choice of crackers!

Video

Notes

Make Ahead : I prefer this cheeseball after it's been in the fridge for at least 24 hours. The flavors develop and the almonds soften up slightly. The leftovers are even still amazing on day 2-4 too. If it lasts that long. 
Worcestershire Sauce : If you're more sensitive to this flavor then only use ¼ teaspoon. I use ½ teaspoon when I make this. At first, the flavor tastes strong in the cheeseball but as it sits in the fridge the Worcestershire flavor softens and tastes amazing with the other flavors. 
Almonds : If you don't want he larger sliced almonds then feel free to put the almonds into a food processor or food chopper and chop/pulse them into smaller pieces. You could also just use a Ziploc bag and a meat mallet or something else heavy to chop them into smaller pieces. 
Cream Cheese : Use the real stuff! The full-fat cream cheese tastes better and it's creamier which makes the cheeseball creamier. Make sure that the cream cheese is very soft so it mixes in nice and smooth with the other ingredients. Place the unwrapped cream cheese bars onto a microwave-safe plate and microwave for 30 seconds.
Mayonnaise : The cheeseball does not taste like mayonnaise. Don't leave it out because it makes the cheeseball so smooth, rich, and creamy. 

Nutrition

Calories: 177kcal | Carbohydrates: 3g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 164mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg