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Blue Cheese Ball

Blue Cheese Ball

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LOONEYPROFESSOR

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

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
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
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
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".