Recipe for a Cheese Ball With Worcestershire Sauce

A classic appetizer that is perfect for a party, this Cheese Ball Recipe is the only one you'll need! Filled with cheese and spices and coated in pecans, it is always a crowd favorite.

PIN IT FOR LATER!

Putting together an appetizer spread? Combine this cheese ball recipe with creamy queso blanco, crockpot bbq grape jelly meatballs, plus sausage stuffed mushrooms for the perfect selection of appetizers!

Those who know me know that there are two things that I really love. Appetizers and cheese. Really – I think a lot of the time, I'd rather have a few appetizers than a main dish. Maybe it's because I can have an array of items instead of just one.

So when you combine appetizers plus cheese – you know I'm all in!

Which is why I will never turn down a cheese ball.

I love to change things up sometimes, but sometimes, you just need to go with the classics, and this is the perfect classic cheese ball recipe.

How to Make It

This is really one of the easiest appetizer recipes out there!

1. Start by putting all of your ingredients except the pecans in a large bowl. (You'll save those for later.)
2. Mix everything until it is combined. As long as your cream cheese is room temperature, you should be able to do this with a spoon or spatula.
3. I've made a lot of cheese balls, and I have found that it's easiest to wrap them in plastic wrap by laying two long pieces of plastic wrap perpendicular to each other. Then scoop the mixed ingredients out into the center.
4. Grab the ends of the plastic wrap and squish all of the cheese ball mixture into a ball, using the plastic wrap to shape it. Twist the ends together to keep it in tight. Place this in the refrigerator for at least 2 hours, but it's best if it can refrigerate overnight.



5. Once the cheese ball has been refrigerated, take your pecans and place them on a plate or in a shallow bowl.
6. Remove the cheese ball from the plastic wrap and roll in the pecans, using your hands if needed to make sure it is completely covered in pecans.

Now you're ready to serve it up with your favorite crackers!

Cheese Ball Tips and Tricks

• This is a great appetizer to make ahead! I usually like to roll in the pecans just before serving, but you can roll it earlier and then refrigerate it until you are ready to serve it.
• Remove the cheese ball from the refrigerator about 30 minutes before serving so that it has time to soften a bit. This just makes it easier to eat.
• Our favorite crackers are buttery crackers (like Ritz or Townhouse) and wheat crackers (like Wheat Thins). I do like to put out a variety of crackers, though, so there is something there for everyone.
• You can store any leftovers in an airtight container in the refrigerator. Sometimes I will just wrap it back up in plastic wrap, and that works as well. Leftovers will last about 5-7 days.
• Feel free to mix things up, as well! Use monterey jack cheese instead of cheddar, change up your spice mixture, or use almonds in place of the pecans.

More Cheese Ball Recipes

Red Velvet Cheese Ball
Cannoli Cheese Ball
Southwestern Cream Cheese Ball
S'mores Cheese Ball

Description

A classic appetizer that is perfect for a party, this Cheese Ball Recipe is the only one you'll need! Filled with cheese and spices and coated in pecans, it is always a crowd favorite.

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Scale

Ingredients

• 16 oz cream cheese, at room temperature
• 2 cups shredded sharp cheddar cheese
• 2 green onions, chopped
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• Ground pepper
• 2/3 cup pecan halves, chopped

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Instructions

1. In a large bowl, combine the cream cheese, cheddar cheese, onions, Worcestershire sauce, parsley, garlic powder, onion powder, oregano, and pepper.
2. Mix together until completely combined.
3. Lay out 2 pieces of plastic wrap perpendicular to each other. Dump the cheese mixture into the center of the plastic wrap. Gather the plastic wrap up around the mixture and shape it into a ball shape, making sure it is completely covered with plastic wrap.
4. Refrigerate for at least 2-4 hours, but preferably overnight.
5. Place the pecans on a plate. Remove the cheese ball from the plastic wrap and roll in the pecans, completely coating with the pecans.
6. Serve with crackers.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include crackers for serving.

Nutrition

• Serving Size: 1/12 of recipe
• Calories: 254
• Sugar: 2 g
• Sodium: 248 mg
• Fat: 24 g
• Saturated Fat: 11 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 58 mg

Keywords: cheese ball recipe, easy cheese ball

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Recipe for a Cheese Ball With Worcestershire Sauce

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