1950's Cheese Ball
A classic appetizer
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
Instructions
- Soften your cream cheese by leaving it at room temperature for about 30 minutes.
- Chop the nuts and set them aside on a cutting board or plate.
- Shred the cheese and set it aside.
- In a medium bowl mix the cream cheese until smooth with a spoon.
- Add salt, pepper, and seasonings then mix.
- Add the sour cream and mix until smooth.
- Add in the cheddar cheese until evenly combined.
- Gently form the mixture into a ball using clean hands.
- Gently roll the cheese ball in the nuts until fully coated.
- Cover the cheese ball in cling wrap. Once wrapped you can form more if needed.
- Chill in the refrigerator for at least 2 hours before serving.
- Remove from the fridge 15-20 minutes before serving to soften.
Notes
If mixture is too soft to form into a ball, place it in the fridge for 30 minutes to chill and try again.
Store in the fridge for up to 4 days wrapped in cling wrap.