1950's Cheese Ball

Name: 1950's Cheese Ball
Prep time: 20 min
Total time: 20 min
Ingredients: 8 oz. package cream cheese (softened); salt and pepper to taste; 1/2 tsp. dried parsley; 1/4 cup sour cream; 1 cup cheddar cheese (grated fine); 1/3 cups plus 2 Tbsp. Finely chopped walnuts; Optional add ins (green onions, garlic powder, italian seasoning, onion powder, Worcestershire sauce, hot sauce)

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Nothing takes you back in time more than a 1950’s cheese ball recipe. It makes you think of a vintage kitchen, and a woman with her apron on listening to the radio while creating vintage appetizers for her guests.

This classic appetizer was popular in the 1950’s for special gatherings like parties and holidays. Its made with cream cheese, sour cream, cheddar cheese and walnuts.

1950's cheese ball surrounded by sliced carrots

Whether you’re hosting a party or preparing a vintage holiday table, this recipe reminds us that the best dishes are often the easiest ones to make!

Why you’ll love it!

It’s easy to prepare
Uses few ingredients
Budget friendly
Classic and comforting

What to serve with a 1950’s cheese ball

Crackers- The best crackers are stiffer ones that wont snap easy, like triscuits.
Vegetables – Carrot sticks and celery I find pair well as they are a harder vegetable that is strong enough for dipping and putting spreads onto
Relish trays – Add pickles, olives, stuffed celery sticks and deviled eggs for a classic spread.
Cold Cuts- Salami, pepperoni, ham, turkey or any of your favorites

1950's cheese ball on a plate with fresh veggies in the background

Ingredients

Cream cheese – Make sure it is softened for easy mixing and forming
Cheddar cheese – I shredded the cheese fine
Sour cream – Helps the cheese ball stay softer for easier spreading and dipping
Dried parsley– Adds a touch of colour and flavor
Salt and pepper– Seasoned to taste
Chopped walnuts– Gives the cheeseball a classic vintage feel and some great texture

See recipe card for quantities.

How to make a 1950’s cheese ball

cream cheese, sour cream, shredded cheese and dried parsley in a bowl

Step 1: In a medium bowl combine cream cheese, sour cream, cheddar cheese and seasonings until well combined.

cheeseball formed and getting ready to be rolled into chopped walnuts

Step 2: Gently form the mixture into a ball. It will be slightly sticky. You may need to wash your hands after forming before rolling into the nuts.

1950's cheese ball rolled in walnuts sitting on a cutting board

Step 3: Gently and evenly roll into the nuts.

Step 4: Wrap in cling wrap and place on a dish. Set in the fridge to chill for at least 2 hours before serving to firm up.

Hint:

If the mixture is too soft to shape, place it in the fridge for 30 minutes then try again once mixture firms up.

Use freshly grated cheddar for the best texture, shredded fine.

Let the cheese ball rest at room temperature for 15-20 minutes before serving to soften for easier spreading.

1950's Cheese ball on a white plate and wooden counter top

Substitutions

Nuts: Swap chopped walnuts for pecans or almonds.
Dairy free? Try plant based cream cheese and cheese substitutes.
Nut allergy? If you have a nut allergy you can roll the cheese ball in cheddar cheese instead of nuts or roll in fresh parsley.

Variations

Bacon Ranch: Add cooked bacon bits and dry ranch seasoning.
Cranberry Walnut: Mix in dried cranberries for a holiday option.
Garlic & Herb: Add garlic powder and Italian seasoning.
Other additions include Worcestershire sauce, garlic powder, onion powder, green onions or hot sauce

cheese ball being dipped into with sliced carrots

Storage

Wrap in plastic wrap and place on a dish to store in the fridge for up to 4 days.

FAQ

Can I make this ahead of time?

Yes, it can be stored in the fridge for up to 4 days. Though I wouldn’t roll the cheese ball in the nuts if making ahead as they will soften.

5 from 1 vote