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Blue Cheese Ball

Blue Cheese Ball

  • Prep

    10 m
  • Ready In

    8 h 10 m
LOONEYPROFESSOR

LOONEYPROFESSOR

Only five ingredients combine to make an unforgettable classic cheese ball with the distinctive flavor of blue cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.
  2. The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.
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Reviews

karen
32

karen

12/4/2008

My family loves this recipe. I have been making it for 10 years and my mother before me since before I was born. You have to love blue cheese and it definitly needs a night in the fridge to let the flavors mingle. I roll mine as soon as I mix the cheese up. Then I wrap it in plastic wrap, add a red bow to tie it up, put it in the fridge overnight and its ready for transport to anyones house. Thanks for posting this.

Michael
28

Michael

9/18/2008

This was a great base from which to start! I had feta cheese instead of blue cheese, so substituted that. I also added a dollop of sour cream and a few dashes of cayenne pepper to "hop" it up a bit. Turned out delicious! I'm impatient when making a cheese ball, so I don't wait overnight to finish it. You'll get a bit messy, but it's OK to form your cheese ball when it's soft and sticky and roll it in the walnuts. Then you can start eating it earlier!

YELLOW6
25

YELLOW6

9/7/2008

This is delicious. Second time I am making it. I did notice the one I froze crumbled when I went to roll it in the nuts so I think it is not a good one to make ahead and freeze. It is very easy to whip up. Its what others call "a keeper".

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