cheese-ball-ii

Cheese Ball II

3 Reviews Add a Pic
  • Prep

    10 m
  • Ready In

    10 m
Jean Velo
Recipe by  Jean Velo

“This is a great cheesy and flavorful appetizer for holidays or any other time. Betcha can't eat just one as they are delicious. Great served with buttery round crackers. Extras can be frozen.”

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Ingredients

Adjust Servings

Original recipe yields 7 balls

Directions

  1. In a medium bowl, combine olives, pimentos and green onions; mix well.
  2. Combine butter or margarine, cream cheese and blue cheese; stir in olive mixture.
  3. Shape into balls or logs and roll in chopped nuts; serve.

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Reviews (3)

Rate This Recipe
pat
15

pat

I felt that there was too much butter in this recipe. I did not care for it, and I will not be making it again.

MYANGELS02
15

MYANGELS02

i HAVE MADE CHEESE BALLS EVERY YEAR FOR 20 YEARS AND WHEN I TRIED THIS NEW RECIPIE LAST YEAR; WELL IT WAS "THE BEST THEY EVER TASTED". SIMPLY WODERFUL AND FESTIVE.

Jo Smallwood
9

Jo Smallwood

My mother made this Cheese Ball for all her entertaining from the early 50's to the present and I continue to use it. I receive rave reviews whenever I make it. The only difference is in the amount of butter - I use only 1 cup as opposed to the 1 pound in this recipe. Men especially love this with the heady blue cheesy flavor.

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 724 cal
  • 36%
  • Fat
  • 73.7 g
  • 113%
  • Carbs
  • 6.3 g
  • 2%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 202 mg
  • 67%
  • Sodium
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

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