The cheeseball is, perhaps, the hardest-working appetizer in party history. It's tasty, fun, easy to prepare and its evolution through the years has proven how very versatile it is. Coat it in pecans and serve with raw veggies to keep it savory, or cover it in mini chocolate chips for a sweet treat. Shape it into a football for a Super Bowl party, create a jack-o-lantern for Halloween or deck it in pomegranate arils for Christmas. Whether you're throwing a big party, having a few guests over for a housewarming or just watching the ball game with friends, the cheeseball is there for you.
It is no wonder, therefore, that it gets its own national day. So on April 17, dig in to one of these 19 cheeseball recipes.
The hardest part about Whatcha Makin' Now's recipe is waiting for the spinach to thaw and squeezing out the water — and that's not bad at all, really. It takes just a few minutes to prepare, and a couple of hours to firm up.
Chef in Training whips up this meta appetizer that is sure to knock everyone's socks off.
Eat.Drink.Love combines cranberries, cream cheese and sharp white cheddar cheese with toasted pecans.
Eating on a Dime's cheeseball takes savory to a whole new level with delicious garlic, cheddar and a hint of green onions.
Live Pretty takes the classic cheeseball recipes and adds Sriracha and bacon for decadent results. Don't use pre-shredded cheddar cheese, the blogger warns, because it has a coating that makes it difficult to incorporate into the mixture.
What's Cooking Love? balances this cheeseball's spiciness with cool ranch seasoning. The blogger recommends that you freeze the ball for about one and a half hours in plastic wrap before putting the almonds on. Refrigerate for about 30 minutes before serving with crackers or raw veggies.
The Galley Gourmet intrigued us by combining cream cheese with Parmesan and then adding some… mayonnaise.
The Girl Who Ate Everything recommends you serve this cheeseball — prepared with crushed pineapple, green onions and bell pepper — with Triscuits, Wheat Thins or Ritz crackers.
Taste of Home featured this brilliant recipe submitted by Bridget Mooney from Chicago. Mooney and her family love crab Rangoon but wanted to find a way to prepare it without deep frying it. And thus this cheeseball was born. Taste of Home recommends you make a double batch. It won't last long!
Taste and Tell adds southwestern flair to this cheeseball with green chilies and cilantro.