prep: 25 minutes, plus 4 hours chilling
cook: none
cool: none
I will always be a believer in the tried-and-true cheese ball. It’s the ideal party food: easy to make, easy to travel with, easy to serve—and always a crowd favorite. On weekends, our family typically starts the day with a big breakfast, and we often skip lunch altogether, but these are always a welcome snack that tides everyone over till dinner.
cheese balls
Two 8-ounce blocks cream cheese, at room temperature
8 ounces sharp white Cheddar cheese, grated (about 2 cups)
8 ounces Gouda cheese, shredded (about 2 cups)
3 tablespoons minced sun-dried tomatoes
3 tablespoons chopped fresh dill or basil
1 teaspoon garlic salt
½ teaspoon freshly ground black pepper
coating options
1 cup minced fresh parsley
2 tablespoons freshly cracked black pepper
¼ cup toasted sesame seeds
1 cup walnuts, toasted and finely chopped
1. To make the cheese balls: In a large bowl, combine the cream cheese, Cheddar, Gouda, sun-dried tomatoes, dill, garlic salt, and pepper and mix well. Form the mixture into 2 cheese balls.
2. Choose one or two of the coating options (see Note). Place the coating in a shallow bowl and roll the balls to cover them well.
3. Wrap the balls individually in plastic wrap and refrigerate for at least 4 hours or up to overnight to let the flavors blend. Let the cheese balls sit out at room temperature for 1 hour before serving.
4. Store in an airtight container in the refrigerator for 3 to 5 days.
Makes two 12-ounce cheese balls
NOTE: If you want to use a different coating for each cheese ball, cut the quantity of the coating ingredients in half.