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Thanksgiving Cheese Ball

Thanksgiving Cheese Ball

  • Prep

    15 m
  • Ready In

    4 h 15 m
SARCLA

SARCLA

Similar to other cheese ball recipes, yet different! Our family has this every year as a prelude to Thanksgiving dinner, along with a relish tray, to use up those last few minutes while the turkey's browning. Double it and freeze one for New Year's! Serve with an array of crackers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks.
  2. Shape the mixture into a ball, and roll in the chopped pecans to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Tobi
27

Tobi

11/26/2005

Great taste. I don't have a food processor. I just let all the cheeses get to room temperature then mixed them with a fork, or even easier, with my very clean hands. I didn't have pecans. Used walnuts and it worked fine. Thanks.

gladysgreasy
26

gladysgreasy

12/29/2005

This cheese ball is wonderful. I did double the cheddar cheese and used a few pimento-stuffed olives out of a jar instead of the can called for in the recipe. I also had to refrigerate the mixture before it would roll into a ball. Other than those changes, everything was perfect!

Fry Daddy
26

Fry Daddy

11/25/2005

This was the best cheeseball I've ever tasted including Hickory Farms. The flavor is strong and delicious. It holds it's shape great and can be made the night before and tastes just as good. Nice.

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